Ingredients

• 6 ripe saba bananas
• 150 g ripe jackfruit
• 12 spring roll wrappers
• 150 g brown sugar
• 500 ml vegetable oil
• 2 tbsp water

Method

1. 01
   Peel and halve bananas Peel the saba bananas and cut each one in half lengthwise, so you have twelve long pieces.
2. 02
   Slice the jackfruit Cut the jackfruit into thin strips about the length of your finger and set them aside.
3. 03
   Coat bananas in sugar Spread half of the brown sugar, about seventy five grams, on a plate and roll each banana piece in it until coated. Keep the other seventy five grams of sugar aside for caramelising.
4. 04
   Wrap the rolls Lay a wrapper on the board like a diamond, place a banana piece and a few jackfruit strips near the bottom corner, fold the bottom and sides over, and roll it up tightly, sealing the last corner with a little water. Repeat with the rest.
5. 05
   Heat the oil Pour the oil into a wok or deep frying pan and heat it over medium heat to about one hundred seventy degrees Celsius.
6. 06
   Fry the first batch Gently lower six rolls into the oil and fry them, turning now and then, until golden and crisp all over.
7. 07
   Caramelise the first batch Sprinkle half of the remaining brown sugar, about three tablespoons, into the oil around the rolls, and keep turning the rolls as the sugar melts and clings to them in a shiny glaze.
8. 08
   Drain the first batch Lift the rolls onto a wire rack or a lightly oiled plate, then skim any loose bits of caramel out of the oil before the next batch.
9. 09
   Fry the second batch Lower the remaining six rolls into the oil and fry them, turning now and then, until golden and crisp all over.
10. 10
    Caramelise the second batch Sprinkle in the rest of the brown sugar, about three tablespoons, and turn the rolls until they are evenly glazed.
11. 11
    Rest and serve Move the rolls to the rack and let them rest until the caramel sets into a crisp shell, then serve them warm.