Peel and dice the persimmons into small cubes, about 1/2 inch in size.

In a skillet over medium heat, add 1 tablespoon of butter and allow it to melt. Add the diced persimmons and cook for 5-7 minutes, stirring occasionally, until they begin to soften and caramelize slightly.

Add 2 tablespoons of honey, 1 teaspoon of cinnamon, and a pinch of nutmeg to the persimmons. Stir well and cook for another 2-3 minutes until the mixture thickens slightly. Remove from heat and let cool for 10 minutes.

While the filling cools, prepare your workspace with a small bowl of water. Lay one spring roll wrapper on a clean surface with one corner pointing toward you (diamond shape).

Place about 2 tablespoons of the persimmon filling in the center of the wrapper, leaving space on all sides.

Fold the bottom corner up over the filling, then fold in the left and right corners. Roll tightly toward the top corner, sealing the edge with a bit of water. Repeat with remaining wrappers and filling.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Working in batches, place the spring rolls seam-side down in the hot oil.

Cook for 2-3 minutes per side until golden brown and crispy, turning carefully with tongs. Add more oil between batches if needed.

Transfer cooked spring rolls to a cooling rack placed over paper towels to drain excess oil.

In a small bowl, mix the remaining honey with a tiny splash of water to create a drizzling consistency.

Arrange the spring rolls on a serving platter and drizzle with the honey mixture. Dust lightly with additional cinnamon if desired.

Serve warm within 15-20 minutes for optimal crispiness.