Turon Banana Spring Rolls
Crispy Filipino fried spring rolls filled with sweet plantain and jackfruit, rolled in brown sugar that caramelizes into a crackly golden shell. A beloved street food dessert that is addictive straight from the pan.
Ingredients
- 4 saba bananas (or ripe plantains), halved lengthwise
- 8 sheets spring roll wrappers (8-inch)
- 6 tbsp brown sugar
- 1/2 cup canned young jackfruit, drained, strips
- 2 cups vegetable oil (for frying)
- 1 egg white (or water, for sealing)
Instructions
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1
Place a spring roll wrappers (8-inch) flat on a clean surface with a corner pointing toward you (diamond position).
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2
Roll each 4 halved lengthwise saba bananas (or ripe plantains) piece in 6 tbsp brown sugar to coat generously. Place one sugared banana piece near the bottom of the wrapper. Add a small amount of 1/2 cup drained, strips canned young jackfruit alongside the banana.
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3
Fold the bottom corner of the wrapper up over the filling, then fold in the sides snugly. Roll up tightly toward the top corner. Brush the final corner with egg white (or water, for sealing) to seal. Repeat with remaining bananas and wrappers.
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4
Heat 2 cups vegetable oil (for frying) in a skillet over medium heat to about 325°F (165°C). Add several rolls without crowding and fry for 3-4 minutes per side until deep golden brown.
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5
During the last minute of frying, sprinkle a little extra brown sugar directly into the oil around the rolls - this creates a caramelized coating on the wrappers.
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6
Remove with tongs and drain briefly on a wire rack. Serve immediately while crisp and the caramel is still crackly.