In a medium bowl, mix the ½ cup brown sugar and ½ teaspoon ground cinnamon.

Position a spring roll wrapper on the counter so that when you look down on it, it's diamond shaped.

Take a piece of cut plantain and roll it in the sugar/cinnamon mix until completely coated. Then place it horizontally in the middle of your diamond.

To wrap the plantain, imagine you're making an envelope that's supposed to hug the plantain tightly: do the bottom then the sides and then up. Gently roll away from you until you have a small triangle flap left on top. To seal, dab a generous amount of cornstarch mix on the flap then close (see post for step-by-step photos).

Once all plantains are wrapped, get your oil ready for frying. If using a deep fryer, set it to 338F (or approximate - like ovens, deep fryers are all different). While waiting for the oil to get hot enough, prepare a baking sheet by placing several pieces of paper towels on it. This is where you'll place the turon after frying to drain excess oil. They are done when golden brown on both sides (baking instructions follow).

Let the turon cool a bit before serving. Optional but highly recommended: top with ice cream and drizzle with salted caramel sauce!

Preheat oven to 425F. Line a baking sheet with parchment paper. Place an oven-safe wire rack on top of the parchment paper. Set aside while you wrap your turon.

Place the wrapped turon on your prepared baking sheet. Brush with melted butter and bake for 10-15 minutes or until golden brown.

Then carefully turn each turon over, brush with more butter and continue baking for another 10-15 minutes until nice and golden. You can serve the turon immediately.