If you love banana fritters for breakfast, then try this recipe for sweet Filipino caramelised banana spring rolls. Popular as a street snack, they’re easy to make, and you can alter the filling as you desire. Try adding a bit of shaved chocolate, or if you find the jackfruit difficult to track down, substitute mango instead.
- 16 (about 1 pack) spring roll wrappers (see Note)
- 275 g (1¼ cups firmly packed) brown sugar
- 75 g (⅓ cup) caster sugar
- 8 sugar (lady finger) bananas, halved lengthwise
- 95 g (⅓ cup) seeded jackfruit flesh, sliced (see Note)
- vegetable oil, to deep-fry
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Working with 1 spring roll wrapper at a time, place wrapper at an angle on a work surface so it forms a diamond shape. Place 3 tsp brown sugar and 1 tsp caster sugar in a horizontal line on the bottom half of the wrapper. Top with 1 banana half, then a little of the jackfruit. Using a pastry brush, brush the two top edges with water, then fold up the bottom corner over the filling to cover. Fold in the sides of the wrapper and roll up to enclose the filling.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in 4 batches, drop spring rolls into the oil and fry, turning halfway, for 4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Roll in remaining 55 g brown sugar, to serve.
Spring roll wrappers are from Asian food shops and selected supermarkets.
Jackfruit is available fresh or canned from Asian food shops. Use either for this recipe.
These can be made up to a day ahead – at the end of step 1, cover with a tea towel and refrigerate overnight.
Photography by Derek Swalwell.