Pumpkin Turon

1: In a saucepan over medium heat, combine the pumpkin cubes, maple syrup, cinnamon, nutmeg, kosher salt, and orange zest.

2: Cook for about 10-15 minutes until the pumpkin is fork-tender and has absorbed the flavors.

3: Remove from heat and allow to cool.

4: Dip each rice paper sheet in warm water for about 5-10 seconds to soften.

5: Place about 30g (2 tablespoons) of the pumpkin filling onto the center of each softened rice paper.

6: Fold the sides inward, then roll it up like a mini burrito.

7: In a frying pan, heat avocado oil to 350°F (175°C) for shallow frying.

8: Using tongs, carefully place each assembled turon into the hot oil.

9: Fry for 3-4 minutes on each side or until golden brown.

10: Add 50g (1/4 cup) of coconut sugar to the hot oil, stirring it until it melts and becomes a glaze.

11: Carefully return the Turon to the glaze, turning them for an even coating, for about 1 minute.

12: Remove the turon using a slotted spoon and place them on a wire rack.

13: Immediately roll each hot and sticky Turon in sesame seeds so they adhere.

14: Allow them to rest on the wire rack for about 3 minutes for the caramel to set.