Sweet banana and jackfruit rolls

Makes 20 rolls Turon saba, not to be confused with Spanish turrón, which is an almond nougat sweet, the Filipino turon is made by coating sliced bananas and jackfruit pieces with brown sugar, then wrapping them in spring roll wrappers and deep-frying them. The jackfruit slices may be omitted, although they give the banana rolls a juicy and aromatic sweetness. Preparation time: 30 minutes Cooking time: 20 minutes 100g light brown sugar 10 ripe saba bananas, cut in half lengthwise (or regular bananas, cut in half lengthwise and then crosswise) 5 jackfruit bulbs, fresh, canned or frozen, thinly sliced into strips (optional) 1 500g package of frozen 20cm spring roll wrappers (about 20 sheets), thawed 1 Tbs water 500ml oil for deep-frying Place the light brown sugar on a plate.

Roll each banana piece in the sugar to coat it evenly.

Place a coated banana segment and a slice or two of jackfruit (if using) in the centre of a spring roll wrapper.

Roll the bottom edge of the wrapper up and over the fruit and tuck it snugly around the fruit.

Fold both ends in and continue rolling up the wrapper, then seal the edge with a little water and some of the sugar.

Do the same with the rest of the fruit and the wrappers.

Heat the oil in a saucepan or wok over high heat.

Use a wooden chopstick or skewer to check if the oil is hot enough. When it’s hot enough, bubbles will form all around the stick. (Or use a deepfryer thermometer to read the temperature, which should be between 175°C to 190°C when ready).

Reduce heat to medium once it reaches the desired temperature to avoid burning the oil.

Deep-fry two or three banana rolls at a time until golden and crispy. Do not overcrowd the pan. Sprinkle some sugar on top and serve hot.