How to Make Turon (Filipino fried banana rolls)

Fill a medium shallow bowl with the brown sugar and a small bowl with water. On a work surface, position one spring roll wrapper so it resembles a diamond with a point facing you. Vicky Wasik Toss one banana slice in the sugar until coated on all sides. Set the sugar-coated banana slice horizontally in the center of the wrapper. Top with two slices of jackfruit, if using. Vicky Wasik Starting with the point closest to you, fold the wrapper over the banana, tucking the point underneath the banana. Fold the right and left points of the wrapper over the banana like an envelope (they will overlap slightly) and roll tightly away from you, leaving about 2 inches of the top point exposed. Dip your finger into water, moisten the point, then finish rolling to seal. Repeat with the remaining wrappers and banana slices; do not let rolled turon sit for more than 1 hour before frying. Reserve remaining brown sugar (you should have about 4 ounces; 115g left). Vicky Wasik Set a wire rack in a rimmed baking sheet. In a 12-inch cast iron skillet, heat 1/2 inch of oil over medium heat to 350°F (177°C). Using tongs, add half of turon rolls to the oil in a single layer. Fry turon, flipping occasionally, until golden brown all over, about 3 minutes; adjust heat as needed to return to and then maintain a frying temperature of 350°F (177°C). Transfer turon to prepared wire rack. Return oil to 350°F (177°C) and repeat with remaining turon. Vicky Wasik Adjust heat to increase oil temperature to 375°F (190°C). Add reserved brown sugar to the oil, stirring with tongs to spread it out evenly (it will begin to melt and turn slightly darker in color). Working quickly, use the tongs to return turon to the skillet, moving them around constantly and flipping once halfway through, until turon are glazed all over in caramel, about 1 minute. Vicky Wasik Using tongs, return turon to the wire rack and cool slightly until the caramel has set, about 3 minutes. Serve immediately. Vicky Wasik