← Nouns Cooking · Indonesian & Filipino

Ingredients

• 6 ripe saba bananas (or 3 small plantains), peeled and halved lengthways
• 100 g Ripe jackfruit (fresh or jarred), cut into strips (optional)
• 12 Lumpia (spring roll) wrappers
• 150 g Brown sugar
• 500 ml oil, for frying

Method

1. Put two-thirds of the brown sugar on a plate and roll each banana piece in it until coated.
2. Lay a banana piece diagonally near one corner of a wrapper with a strip of jackfruit (if using). Fold the corner over, fold in the sides and roll up tightly, sealing the end with a dab of water.
3. Heat about 2–3 cm of oil in a frying pan or wok over medium heat to 170°C (340°F). Fry the rolls in batches for 2 min, turning, until the wrappers start to turn golden.
4. Sprinkle a spoonful of the remaining sugar into the oil around the rolls. As it melts and caramelises, roll the turon through it for 1–2 min until they are coated in a glossy brown glaze.
5. Lift out onto a lightly oiled rack or plate (paper sticks to the caramel) and let them cool for a few minutes before eating; the caramel is extremely hot.

Tips

• Saba bananas hold their shape when cooked; regular bananas go mushy, so if you must use them, pick firm, barely ripe ones.
• Most spring roll wrappers are just flour, water and salt, but some contain egg, so check the pack if you are vegan.

Sources

Written in our own words after cross-checking these recipes:

Panlasang Pinoy Foxy Folksy