Turon (Filipino Banana Lumpia)

Step 1: Defrost spring roll wrappers or lightly steam if desired. If using dry rice paper wrappers, set out a shallow bowl of lukewarm water that they can fit in. Just before filling you'll have to dip each one until wet and then put on a large plate for about 30 seconds until softened.

Step 2: Mix brown sugar and cinnamon together and place in a shallow dish. Roll the banana halves and jackfruit strips in it until coated.

Step 3: To assemble the turon use a large plate to lay the wrapper on. For square wrappers: place the wrapper like a diamond on your plate with a point facing you and place the coated banana horizontally near the middle. For round wrappers: place the coated banana horizontally across the wrapper about an inch above the side of the wrapper closest to you. Lay some strips of coated jack fruit on the banana.

Step 4: To roll the turon, fold the edge of the wrapper closest to you so that it covers the filling. Fold the right side of the wrapper towards the center, stopping where the filling is and repeat with the left side. Roll the filled wrapper away from you until it reaches the end. Seal with water/cornstarch mixture.

Step 5: If you’re not going to fry the turon right away, line them all up on a plate and cover them with saran wrap so they don't dry out. It's best that they don't touch each other or they might stick together especially if using the rice paper wrappers. You can also freeze them in a ziploc bag at this point to fry later.

Step 6: To fry the turon: Heat oil over medium heat. Place turon in hot oil seam side down, fry until golden brown. Remove to paper towels or a flattened paper bag.If you’re cooking in small batches and your oil in the pan has alot of floating dark bits, remove them by skimming with a spoon.

Step 7: Serve warm with caramel sauce or honey, if desired. Enjoy!