makes
16
prep
30 minutes
cook
20 minutes
difficulty
Easy
makes
16
serves
preparation
30
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 16 (about 1 pack) spring roll wrappers (see Note)
- 275 g (1¼ cups firmly packed) brown sugar
- 75 g (⅓ cup) caster sugar
- 8 sugar (lady finger) bananas, halved lengthwise
- 95 g (⅓ cup) seeded jackfruit flesh, sliced (see Note)
- vegetable oil, to deep-fry
Instructions
Working with 1 spring roll wrapper at a time, place wrapper at an angle on a work surface so it forms a diamond shape. Place 3 tsp brown sugar and 1 tsp caster sugar in a horizontal line on the bottom half of the wrapper. Top with 1 banana half, then a little of the jackfruit. Using a pastry brush, brush the two top edges with water, then fold up the bottom corner over the filling to cover. Fold in the sides of the wrapper and roll up to enclose the filling.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in 4 batches, drop spring rolls into the oil and fry, turning halfway, for 4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Roll in remaining 55 g brown sugar, to serve.
Note
Spring roll wrappers are from Asian food shops and selected supermarkets.
Jackfruit is available fresh or canned from Asian food shops. Use either for this recipe.
These can be made up to a day ahead – at the end of step 1, cover with a tea towel and refrigerate overnight.
Photography by Derek Swalwell.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
