Combine oil, flour and chili powder in heavy bottomed saucepan. Bring to simmer; cook for 10 minutes on low heat. Stir frequently.
Add tomato purée, stock and seasonings. Bring to a small simmer and cook for 12 minutes, stirring ocasionally. Remove from heat.
Drain canned jackfruit and break into small shreds. Soak and rinse jackfruit in water to remove brine. Repeat this process three times.
Squeeze jackfruit well to remove excess water.
Mix jackfruit with sauce until full incorporated.
Spread jackfruit on sheet pan lined with parchment. Roast in 450°F oven for 8 to 10 minutes. Remove from oven and chill to 40°F before filling wontons.
To build wontons, add approximately 2 teaspoons (.5 ounces) of jackfruit filling to the center of the wonton wrapper.
Moisten the perimeter on the wonton wrapper with water.
Close and seal wonton. Ensure wonton is completely sealed and dust with cornstarch.
Fry immediately at 350°F until goldne brown and filling reaches a temperature of 165°F or freeze until ready to use.
Serve with a side of Extra Melt White Cheese Sauce for dipping.