Place a wonton wrap half layered on top of each other. For each rose, I used 6 wraps. Line them in a straight line.
Put a thin layer of fish paste in the middle of the lined wrap. Then fold the bottom part of the wrap to the middle just covering the paste (imagine there’s a line in the middle and fold to that line).
Roll the wrap from left to right or right to left and use water to seal the openings. Shape it like a rose and then place it aside. You can make as many roses as you like.
Put the jackfruits, preserved lime, jackfruit juice, vinegar, and salt into the Mei Kitchen wok. Heat it up to make it a rather thick sauce. You can dilute a teaspoon of cornstarch with water to make the sauce thicker. Ladle into a bowl and put it aside.
Wash the wok and then put in oil just enough to cover the roses. Deep fry the roses in medium-low heat.
Remove the roses and plate them in a serving dish. Put the jackfruit sauce on the side of the dish. Garnish with dried roses.