Caramel Banana Spring Rolls (turon)
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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.
16 (about 1 pack) spring roll wrappers
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
vegetable oil, to deep-fry
Toegevoegd door: Natália Martins
geraadpleegde: 3216 X
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