Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Peel the saba bananas and cut them in half lengthwise. If using plantains, cut each plantain in half crosswise, then cut each piece lengthwise to make 24 pieces.

Drain the jackfruit well and slice it into thin strips.

Place 1 cup of the brown sugar in a shallow dish. Roll each piece of banana in the sugar until lightly coated.

In a small bowl, whisk together the flour and water to make a smooth sealing paste.

Keep the wrappers beneath a clean, lightly damp towel. Place one wrapper on a clean work surface with one corner facing you. Arrange one piece of banana and a few strips of jackfruit near the bottom corner.

Fold the bottom corner over the filling and roll tightly one turn. Fold in both side corners and continue rolling until nearly closed. Brush the top corner with flour paste and finish rolling to seal. Place seam-side down on a parchment-lined baking sheet. Repeat with the remaining ingredients.

If making the coconut caramel, combine the coconut milk, brown sugar, vanilla and salt in a small saucepan.

For the coconut caramel, bring the mixture to a gentle simmer over medium heat. Cook for 10 – 15 minutes, stirring frequently, until glossy and slightly thickened. Remove from the heat; it will continue to thicken as it cools.

Heat the canola oil in a deep fryer or heavy-bottomed pot to 350°F.

Working in batches, carefully add the turon and fry for 2 minutes. Sprinkle a small pinch of the remaining brown sugar into the oil around the turon. Continue frying for another 1 – 2 minutes, carefully turning the rolls so the melted sugar coats them evenly.

Transfer the turon to a wire rack set over a baking sheet. Do not place the hot caramelized rolls directly on paper towel, as they may stick.

Allow the turon to cool for at least 3 minutes before serving; the caramelized sugar and fruit will be extremely hot.

Serve warm, on their own or with the coconut caramel.