1. Peel bananas and chop them coarsely.
2. Take the jack fruit and also chop coarsely. Put the jackfruit and the banana in a bowl.
3. Sprinkle the flour over the fruit and mix to combine.
4. Add the brown sugar, vanilla, egg, and cream cheese to the fruit and mix to combine. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Stir the cornstarch together with 2 Tablespoons of water in a small cup. Set aside.
6. Set the oven to 400 and move the rack to the middle shelf.
7. Peel the spring roll wrappers apart as they tend to stick to each other. Put 1 sheet in front of you with the corner pointing towards you. Put 2 heaping tablespoons of the cream cheese mixture a little lower than the middle of the spring roll wrapper. Fold the corner over the filling and then pull back against the filling to eliminate any air pockets. Then roll once, fold the corners in, and continue rolling almost to the end. 
8. Dip a small spoon or a small brush in the cornstarch water and brush the edges of the wrapper and finish rolling to seal. 
9. Put the spring roll seam side down on a platter and repeat with remaining ingredients to create 18 spring rolls.
10. Cover the bottom of a baking sheet with a piece of parchment paper and spray generously with oil. Place the spring rolls on the parchment paper and spray the tops of the spring rolls with the oil. 
11. Bake the rolls for 20-25 minutes (spraying with oil again halfway through cooking time) until the rolls are golden brown and crisp.
12. Serve with salted caramel sauce.

For the Caramel:

1. Add the sugar and water to a heavy-bottomed 2-quart saucepan. Heat sugar on medium high heat. As the water warms, quickly stir with a whisk or wooden spoon just to help dissolve any sugar crystals on the sides of the pot. (However, as soon as the pot starts simmering, stop stirring immediately. Moving the sugar around once it starts simmering can re-form sugar crystals).
2. Continue cooking, without touching, until the sugar starts to change from a light yellow to golden and then to an amber brown, about 8 minutes.You can swirl the sugar syrup gently, holding the pot handle, to get a uniform color.
3. As soon as the color changes to an amber color, remove the pan from the heat, and slowly add the cream to the pan and use a whisk to incorporate. (Be very careful as the contents of the pan will foam up).
4. Then add the butter to the pan. Whisk until the butter has melted and the caramel sauce is smooth. Add the salt and stir again to combine.
5. Let the caramel cool in the pan until the caramel is room temperature and then pour it into a storage container. Use it immediately or store in the refrigerator for up to 2 weeks. Let it come to room temperature before serving.