Cut the plantains in half lengthwise and crosswise to get 4 pieces per plantain (12 total). If using Saba bananas, slice them in half lengthwise for 2 pieces per banana (to get 12 total).

Slice the jackfruit into thin strips. In a small bowl, mix together the brown sugar and cinnamon.

To assemble, place a spring roll wrapper on a flat surface in a diamond shape. Coat one piece of plantain in the sugar mixture and place it on the lower third of the wrapper. Add 2–3 strips of jackfruit on top. Fold the bottom corner over the filling, then fold in the sides, and roll tightly into a log. Seal the edge with a bit of water. Repeat with the remaining ingredients.

In a pot, add about 2 inches of oil then heat to 350°F. Fry the lumpia in batches (do not overcrowd) for 1–2 minutes per side, until golden brown and crispy. Transfer to a wire rack to drain.

In a large skillet over medium-low heat, add butter, brown sugar, and water. Simmer and stir until the sauce has thickened slightly into a caramel sauce, about 2-3 mins. Turn off the heat then quickly dip the fried lumpia into the caramel to coat all around. Transfer to a wire rack or parchment paper to cool slightly. Enjoy immediately.