Filipino Banana and Jackfruit Spring Rolls

Instructions

1. Prepare the fruit
   Peel the bananas and slice them lengthwise into halves. If using regular bananas, you may want to cut them in half widthwise as well. Cut the jackfruit into thin strips, removing any seeds.
2. Coat with sugar
   In a shallow dish, combine brown sugar and cinnamon. Roll banana pieces and jackfruit strips in the sugar mixture, ensuring they are lightly coated on all sides.
3. Assemble the spring rolls
   Place a spring roll wrapper on a clean, flat surface with one corner pointing toward you. Position a piece of banana and a few jackfruit strips about 2 inches from the bottom corner. Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner. Seal the edge with a mixture of beaten egg and water.
4. Prepare for frying
   Once all spring rolls are assembled, heat oil in a deep pan or wok to 350°F (175°C). While the oil is heating, sprinkle some additional brown sugar on a plate, which will be used to coat the fried spring rolls.
5. Fry the spring rolls
   Carefully place 3-4 spring rolls in the hot oil (don't overcrowd). Fry until golden brown and crispy, about 3-4 minutes, turning occasionally to ensure even cooking. The sugar inside will caramelize as the rolls cook.
6. Caramelize the exterior
   Remove the fried spring rolls and immediately roll them in the reserved brown sugar while still hot. This creates a caramelized exterior. If using sesame seeds, sprinkle them over the rolls while the sugar coating is still sticky.
7. Serve
   Allow the spring rolls to cool slightly before serving. They can be served warm or at room temperature. If desired, drizzle with caramel sauce before serving for extra sweetness.