Turon: Crisp Caramel-Glazed Banana and Jackfruit Rolls
Inspired by techniques from Serious Eats.
Sugared banana and jackfruit wrapped in spring roll pastry, fried until crisp and turned in brown sugar caramel.
Always check the labels of the products you use.
Method
- 1
Coat the bananas. Spread the 100 g brown sugar in the shallow dish and roll each banana piece in it until coated. The sugar melts as they fry and sweetens from within.
- 2
Roll them up. Lay a wrapper as a diamond, set a banana piece across the middle and top with a few jackfruit strips. Fold up the bottom point, fold in the sides and roll firmly, sealing the last point with a dab of water. Fry within 1 h so the wrappers stay crisp rather than soggy.
- 3
Fry. Heat about 1 cm of oil in the large pan to 175 °C. Fry the rolls in two batches for 3-4 min, turning, until golden and crisp all over, then drain on the rack.
- 4
Make the caramel. In the second pan, melt the 80 g brown sugar with the 2 tbsp water over medium heat. Let it bubble for 2-3 min until a shade darker and thick enough to coat a spoon.
- 5
Glaze. Add the fried rolls and turn them quickly in the caramel for about 1 min until shiny all over. Work fast, because the caramel keeps darkening.
- 6
Let it set. Return them to the rack for 3 min so the caramel hardens into a crackly shell, then serve warm.
Storage
Best eaten within a few hours. Keep leftovers uncovered at room temperature for up to 1 day; reheat in a 200 °C (180 °C fan) oven for 5-6 min to crisp.
Equipment
- shallow dish
- small bowl of water
- large heavy frying pan
- second frying pan
- tongs
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 436 kcal |
| Protein | 3.7 g |
| Carbohydrate | 92.3 g |
| of which sugars | 65 g |
| of which free sugars | 43.7 g |
| Fat | 8.3 g |
| of which saturates | 0.6 g |
| Fibre | 2.4 g |
| Salt | 0.33 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
