Well, at least we didn’t, until this week. I’m talking about this interesting little fruit we learned about while exploring Filipino recipes, the jackfruit – but more on that in a minute. We wanted something sweet to go along with our baked tahong and after Kay over at Pure Complex posted her Friday recipes last week, we knew a meal of appetizers was going to fit the bill. That’s when we came across the recipe for Turon Saba, a sweet banana (plantain) and jackfruit (or langka) spring roll, often served as a street snack in the Philippines.
The recipe seemed easy enough. We just needed plantains, jackfruit, brown sugar and spring roll wrappers. Miss A and I were really excited when we found the jackfruit at the grocery store. We had no idea that this even existed before this week, and yet here it was right on our grocery store’s shelves. And what was even better, the spring roll wrappers were right next to the jackfruit. So with all of our ingredients on hand, we started by peeling and slicing the plantains and laying out the jackfruit.
We then tossed the plantain in some turbinado sugar placed it in the spring roll wrapper (which we had dampened with wet paper towels because it cracked otherwise), topped it with a piece of jackfruit and then rolled them egg-roll style.
So far so good, or so we thought. Here is where things went a bit haywire though. We then dropped the rolls into a pan with hot oil, enough to cover the rolls for a deep fry. The rolls then seemed to just fall apart. The spring roll wrappers got very sticky and the fruit sort of burst out of the rolls. We did manage to save a few rolls, but they didn’t look anything like other pictures of turon saba. Still, we went with it.
Honestly, I didn’t think that the kids would go for this one, but once again I was proved wrong. These kids cease to amaze me. Both Mr. N and Miss A loved the turon saba – even with the weird melty wrapper. In fact, I think they liked eating the wrapper the most. Mr. N gave the turon 4 spoons and Miss A gave them 3 spoons.
They even ate the fruit that had burst from the wrappers all on its own. Mike and I, however, weren’t as excited by the turon. We both ended up giving it 2 spoons. I will say that the fruit tasted pretty good all fried and sugary, but the wrapper just creeped me out. Mike had similar sentiments, he thought the flavors of the plantain and the jackfruit married well, but the wrapper was too chewy. (It should have been crunchy.)
So while we may know what jackfruit is, we still really don’t know jack about making spring rolls. Well, I guess we do know not to fry this kind of wrapper again, so that’s something. And we all agreed that despite this last recipe, our culinary adventure to the Philippines has been a bonafide success. Next week we’re at Mike’s mercy…where will he pick? But before that, we’re going to make a visit to the Southeast.
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