Back to 12 servings 4 ripe saba bananas, firm but ripe; plantains work too 1 cup ripe jackfruit, sliced into thin strips; optional 1 cup light brown sugar, divided: most for coating, the rest for caramel 10 spring roll wrappers, 8-inch square, thin water, for sealing the wrappers 0.5 cup neutral oil, vegetable or canola, for frying
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1 Step 1: Peel the bananas and halve them lengthwise. Roll each piece in brown sugar until well coated, reserving the remaining sugar.2 Step 2: Lay a wrapper in a diamond shape. Place a banana piece and a few jackfruit strips across the lower third, fold the bottom corner over, fold in the sides, and roll tightly upward. Seal the top point with water.3 Step 3: Pour oil into a 12-inch skillet to a depth of roughly 1/2 inch and warm it over medium heat until a thermometer reads 350°F (177°C).4 Step 4: Fry half the rolls in a single layer, turning occasionally, about 3 minutes until golden all over. Drain on a wire rack and let the oil return to 350°F (177°C) before the next batch.5 Step 5: Raise the oil to 375°F (190°C), stir in the remaining brown sugar, then return the rolls and turn them once for about 1 minute until glazed in caramel.6 Step 6: Move the rolls to a wire rack and let them cool about 3 minutes until the caramel sets. Serve warm.getsaucepan.com/r/12fc873f-6d01-50d6-adb8-d3add2437db5
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