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Loading...A beloved Filipino street snack featuring ripe saba bananas wrapped in thin pastry wrappers with brown sugar, fried until the sugar caramelizes into a crisp, toffee-like shell. Each bite delivers a contrast of crackly sugar crust, soft caramelized banana, and a hint of tropical jackfruit.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings4
Yield8 spring rolls (4 servings)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 65 gCarbs
- 4 gFiber
- 38 gSugar
- 3 gProtein
- 120 mgSodium
- 350 mgPotassium
- 30 mgCalcium
- 1.5 mgIron
- 10 mgVitamin C
- 50 mcgVitamin A
Ingredients
For the rolls
- 8 saba bananas (or ripe plantains), peeled and sliced lengthwise
- 8 spring roll (lumpia) wrappers, thawed if frozen
- 1 cup packed dark brown sugar
- 1 cup ripe jackfruit strips, seeds removed
- 1 tablespoon sesame seeds (optional)
- 1/4 cup water, for sealing the wrappers
For frying
- 1 1/2 cups neutral frying oil (such as canola or sunflower)
Directions
- Lay a spring roll wrapper on a clean work surface with one corner pointing toward you; place 2 banana slices and a few jackfruit strips in a line across the center.
- Sprinkle about 1 tablespoon of brown sugar evenly over the banana and jackfruit, then add a pinch of sesame seeds if using.
- Fold the bottom corner up over the filling, tuck in the side corners, and roll tightly toward the top corner; seal the edge with a dab of water.
- Repeat to assemble 8 rolls, keeping them covered with a damp towel to prevent the wrappers from drying out.
- Heat the oil in a deep skillet over medium heat to about 350°F (175°C), enough to submerge half the roll's thickness.
- Fry the rolls in batches of 3 or 4, seam-side down first, for about 2 minutes until the wrappers turn golden and crisp.
- Use tongs to turn the rolls continuously as the brown sugar melts and hardens into a glossy caramel coating, frying 1 to 2 minutes more per side.
- Transfer to a wire rack (not paper towels, which will stick) and let cool for 2 minutes so the sugar shell sets before serving.
Cook’s Notes
- Use ripe saba bananas (with black-speckled yellow skin) for the best sweetness; underripe ones stay starchy and firm.
- Drain on a wire rack instead of paper towels, because the molten caramel will glue the rolls to the paper.
- For an extra-crispy shell, lightly dust the wrapper with cornstarch before wrapping the filling.
- Rolls are best eaten warm within 10 minutes, since the caramel coating softens as it sits.
- Serve with a scoop of vanilla ice cream or a drizzle of condensed milk for an indulgent dessert version.
