Turon with Jackfruit and Coconut Caramel

Ingredients

• 12 sheets Spring roll wrappers
• 2 cups Ripe jackfruit
• 1/2 cup Brown sugar
• 1 can Coconut milk
• 1 tsp Vanilla extract
• 1/2 cup Vegetable oil

Instructions

1. 1In a medium saucepan, combine the 1 can coconut milk and the 1/2 cup brown sugar. Cook over medium heat, stirring constantly, for 5 to 10 minutes, or until the mixture has thickened to a caramel consistency. Stir in the 1 tsp vanilla extract, then remove the saucepan from the heat.
2. 2Lay out one of the 12 sheets of spring roll wrappers on a clean, dry surface. Place about 2 tablespoons of the 2 cups ripe jackfruit in the center of the wrapper. Drizzle about 1 tablespoon of the prepared coconut caramel sauce over the jackfruit.
3. 3Fold the left and right sides of the spring roll wrapper inward over the filling. Then, starting from the bottom edge closest to you, roll the wrapper up tightly to enclose the filling, forming a spring roll.
4. 4Repeat steps 2 and 3 with the remaining spring roll wrappers, jackfruit, and coconut caramel sauce until all the filling is used.
5. 5Pour the 1/2 cup vegetable oil into a large skillet. Heat the oil over medium heat until it shimmers, about 350°F (175°C).
6. 6Carefully place 2 to 4 of the prepared turon into the hot oil, making sure not to overcrowd the pan. Fry for 3 to 5 minutes per side, until they are golden brown and crispy all over.
7. 7Remove the fried turon from the skillet using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat frying with the remaining turon.
8. 8Serve the turon warm, with any remaining coconut caramel sauce for dipping if desired.

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