INGREDIENTS
♡ Saba bananas, ripe
♡ Jackfruit
♡ TYJ spring roll pastry wrappers (by Spring Home)
♡ Peanut or canola oil
♡ Egg wash or jackfruit juice
OPTIONAL SAUCE
♡ Coconut milk
♡ Brown sugar
INSTRUCTIONS
- Quarter the saba bananas. Half them as well if they are too long for the wrap you are using. Slice the jackfruit into thin julienne strips.
- Place banana and jackfruit at the corner and roll a few times, fold opposing corners, then continue to roll. Lightly touch the last end corner with egg wash or the juice from jackfruit to seal the roll. Watch the short video at bottom of this page to see how it is rolled. Repeat this step for remaining rolls.
- Maintain medium to medium-high heat oil in a deep pan to slowly achieve golden brown. Set aside on a metal rack for cooling and to allow excess oil to drip. I don’t advise the use of paper towels due to the amount of chemicals combining with a fresh hot fried food item!
- While the remaining batches are being fried, you may begin heating the coconut milk to create the caramel sauce. Add brown sugar and simmer on low to medium-low until brown.
- And it’s done! You may garnish with powdered sugar and drizzled chocolate sauce to indulge your appetite.
SOURCE
Grandma’s recipe