Turon

Ingredients

• 6 saba bananas (or 6 firm regular bananas, just-ripe)
• 200 g fresh jackfruit (or canned ripe jackfruit, drained and sliced into 5 mm strips)
• 12 spring roll wrappers (8 inch / 20 cm size; usually called "lumpia wrappers")
• 200 g light muscovado (or dark brown sugar)
• 600 ml neutral oil (for frying)

To finish (optional)

• Vanilla ice cream
• A drizzle of palm-sugar caramel

Method

Stage 1 - Prep filling

1. Peel the bananas; halve lengthways down the long axis.
2. Cut each half in two crossways so you have 4 pieces per banana (24 pieces total - you'll use 2 per turon).
3. Drain the jackfruit if from a tin; pat dry; slice into thin strips.

Stage 2 - Wrap

1. Place a wrapper on the work surface in a diamond orientation (one corner toward you).
2. Lay 2 pieces of banana end-to-end in the centre, parallel to the surface edge.
3. Add 2-3 jackfruit strips alongside.
4. Sprinkle 1 generous teaspoon of brown sugar over the filling.
5. Fold the bottom corner up over the filling.
6. Fold the left and right corners in over the bottom.
7. Roll up tightly toward the top corner.
8. Dip a finger in water; brush the top corner; press to seal.

Stage 3 - Sugar coat

1. Spread the remaining brown sugar on a plate.
2. Roll each finished turon firmly in the sugar to coat the outside.
3. The sugar should stick in patches; gaps are fine - the wrapper itself will gold.

Stage 4 - Fry

1. Heat the oil to 170°C (a piece of bread should brown in 40 seconds).
2. Lay 4 turon in the oil seam-down.
3. Fry 3-4 minutes, turning once, until the sugar coating has melted into a glossy amber shell and the wrapper is crackling gold.
4. Lift onto a wire rack with tongs; the residual heat keeps caramelising for 1-2 minutes.
5. Skim sugar bits from the oil between batches (otherwise they burn).

Stage 5 - Serve

1. Eat hot from the rack.
2. For dessert presentation, serve with a scoop of vanilla ice cream and a drizzle of palm-sugar caramel.