Separate the wrappers carefully and cover them with a damp towel so they don't dry out and crack while you work.

Trim the ends of the plantains, slice them in half lengthwise, and then remove the peels.

Press each plantain half into the brown sugar until evenly coated on all sides.

Lay a wrapper on a flat surface in a diamond orientation and place a sugared plantain horizontally in the center. Fold the bottom corner over the fruit, tuck in the sides, and roll tightly toward the top corner, sealing the edge with a dab of water.

Heat enough oil in a large skillet or wok over high heat to submerge the rolls at least halfway. Add the remaining sugar to the hot oil and stir with a spatula until it begins to melt and bubble.

Carefully add the rolls to the pan and reduce the heat to medium-high. Fry for about 2 minutes per side, moving the rolls through the melting sugar every 30 seconds so they pick up a thick, golden-brown caramel coating.

Transfer the finished rolls to a wire strainer to drain excess oil, then move them to a flat tray. Avoid using paper towels, as the hot caramel will stick to the paper; let them rest for 5 minutes until the coating is hard and glass-like.

Serve warm, when the wrapper is at its crispest, with a scoop of vegan vanilla ice cream.