Check off each step as you cook.

1. 01Prepare the filling.Pat the banana halves and jackfruit dry. Set aside about one-third of the brown sugar for the outside of the rolls. Mix flour and the measured water into a smooth sealing paste.
2. 02Wrap snugly.Place a wrapper like a diamond on the work surface. Roll a banana half in some of the filling sugar and set near the lower corner with a few jackfruit strips. Fold the lower corner over, tuck in the sides, and roll snugly. Seal the last corner with a little paste.
3. 03Heat the oil.Pour oil into a deep, heavy skillet to about 1½ inches, filling it no more than one-third full. Heat to 350°F / 175°C. Set a wire rack over a tray nearby.
4. 04Fry and caramelize.Add a few rolls seam-side down and fry for 4–6 minutes, turning carefully, until golden and the banana is tender. During the final minute, sprinkle a little of the reserved sugar into the oil beside the rolls and turn them through the melting caramel. Divide the reserved sugar between batches.
5. 05Drain and cool.Lift the rolls onto the rack, leaving space between them. Skim out dark sugar bits before the next batch and return the oil to temperature. Cool for about 10 minutes before serving; the fruit and caramel hold heat.

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