This sweet dish is a classic Filipino street food snack. My version takes me back to when I was 8 years old and I would eat it with a scoop or two of ube ice cream. Traditionally, the dish uses Saba bananas which are commonly found in Asian grocers, either fresh or frozen.
- 2 ripe Saba bananas
- 400 g can jackfruit in syrup
- 8 spring-roll wrappers
- 90 g (½ cup) raw sugar
- 500 ml (2 cups) canola oil
- pandan or ube ice–cream, to serve
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.
Resting time: 10 minutes
- Peel and wash the bananas and pat dry with paper towel. Drain the jackfruit and pat dry with paper towel. Cut the banana into finger-size strips and the jackfruit into halves.
- Place 1 spring roll wrapper on a large plate and put 2 pieces of banana and 2-3 pieces of jackfruit at the bottom end of the wrapper and sprinkle with a little sugar.
- Fold the bottom end of the wrapper over the filling, then roll up. Moisten the edge of the wrapper with a little water, then fold in the sides and place, seam–side down on a tray. Repeat with the remaining wrappers and fillings.
- Heat the canola oil in a heavy–based saucepan over high heat to 180˚C. Fry a few turon at a time until golden and crisp. Drain on paper towel, stand for 10 minutes, then serve with a scoop of pandan or ube ice–cream.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.