Peel and slice saba banana, lengthwise, into four pieces. Set aside. Remove seeds from the jackfruit then slice into strips.
Lay the wrapper, like a diamond, in a flat surface. Lightly coat 3 to 4 slices of banana with brown sugar and place it at the bottom end of the wrapper. Put 2 to 3 slices of jackfruit on top. Tightly wrap the banana and jackfruit (see pictures and video). Moisten the top tip with water to seal. Repeat with remaining ingredients.
Heat about 1 inch of cooking oil in a frying pan over medium heat. Fry the turon rolls in batches until golden brown. Tap off excess oil and transfer to a serving plate. Let it cool.
Meanwhile, place dulce de leche in a cold pan. Turn on heat then add milk. Gently stir until well combined. Let it simmer for 1 to 2 minutes over low heat until its creamy. Drizzle over turon or use it as a dip. Enjoy!
Video
Notes
Tightly wrapping the rolls prevents the oil from seeping in.
Use sweet ripe saba banana and jackfruit. I recommend taste testing them beforehand.
Make the Dulce De Leche sauce after frying the turon and while waiting for it to cool down. By the time you're done, the turon is READY TO EAT!
Heat the oil just enough. Make sure that it is not too hot to prevent the sugar and pastry from burning.