2 cups glutinous rice2 1/2 cups coconut milk1/2 teaspoon salt1 pandan leaf, knotted (optional)24 spring roll wrappers1 cup sweetened jackfruit strips1 cup sugarcanola oil

- In a bowl, rinse glutinous rice 2 to 3 times or until water runs clear. Drain well using a fine-mesh sieve.- In the rice cooker insert, combine rice, coconut milk, and salt. Stir to distribute. Place pandan leaf in the rice, if using.- Cook in the rice cooker. When the rice cooker beeps, allow to stand, covered, for about 5 minutes.- Remove pandan leaf from the cooked rice and discard.- With a fork, gently fluff rice to separate grains and allow to cool completely.- Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond. - Spoon about 2 tablespoons of cooked sticky rice on the middle of the wrapper and top with 2 to 3 jackfruit strips.- Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.- In a shallow plate, roll turon in sugar to fully coat.- In a skillet over medium heat, heat about 2 inches deep of oil. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown and sugar is caramelized. - Using tongs, remove turon from the pan and drain on a wire rack set over a baking sheet. Serve immediately.