Ingredients
Method
Prepare the bananas
- Peel the bananas and slice them lengthwise. Keep the pieces long so they hold their shape in the wrapper.
Add the jackfruit
- Place one or two thin strips of jackfruit on each banana slice. Keep the pieces neat and not too thick.
Roll the lumpia
- Lay a spring roll wrapper on a flat surface. Put the banana and jackfruit near the edge. Roll tightly, fold the sides in, and keep rolling. Dab a little water on the edge to seal the roll.
Heat the oil
- Warm a pan with enough oil for shallow frying. Let it get hot—hot oil keeps the rolls crisp.
Fry the rolls
- Place the rolls in the pan. Fry until the wrappers turn golden and crisp. Flip gently so they cook evenly.
Add the caramel glaze
- Sprinkle brown sugar into the hot oil while the rolls are cooking. The sugar melts and coats the wrappers. Pull the rolls out once the coating turns slightly darker.
Cool and serve
- Let the turon cool on a wire rack. Serve warm. The shell should stay crisp, and the filling should be soft and sweet.
Notes
- Keep the spring roll wrappers covered with a damp towel so they don’t dry out.
- Don’t use very soft bananas. They break apart and leak through the wrapper.
- If you want extra crunch, sprinkle a little more brown sugar in the oil during the final minute of frying.
- You can freeze the uncooked rolls and fry them later. No thawing needed.