Combine oil, flour and chili powder in heavy-bottomed saucepan. Bring to a simmer; cook over low heat, stirring frequently, 10 minutes.
Add tomato purée, stock, cumin, garlic, onion and salt. Bring to a gentle simmer; cook, stirring ocasionally, 12 minutes. Remove from heat.
Drain canned jackfruit; break into small shreds. Soak jackfruit; rinse in water to remove brine. Repeat process three times. Squeeze jackfruit well to remove excess water.
Mix jackfruit with sauce until fully incorporated.
Spread jackfruit on parchment-lined sheet pan; roast at 450°F for 8-10 minutes. Remove from oven; chill to 40°F before filling wontons.
To build wontons, place approximately 0.5 ounce (2 teaspoons) jackfruit filling onto center of each wonton wrapper.
Moisten edges of wonton wrappers with water. Close and seal wontons, ensuring wontons are completely sealed. Dust with cornstarch.
Immediately fry wontons in 350°F oil until golden brown and filling reaches 165°F or freeze until ready to use.
Serve with side of Extra Melt White Cheese Sauce for dipping.