I did so well last week and than I ran out of steam. I know it is acceptable and it is not like we really starved but we just got really sick of left overs. I really need to learn just enough for us and not for an army. We were eating lasagna for DAYS! This week we mainly survived on leftovers and takeout. I am planning on making chicken adobo by request of The Husband and we just had tinola but I really didn’t want to think of planning any meals this week. I did sucker The Husband to prep some Turon (banana eggrolls) to be frozen and cook them later. I don’t know why but lately, I just wanted to eat Turon all the time. I have been obsessed with turon since The Mother brought some Saba banana’s from California last time she was here. I can’t find them anywhere here in Chicago so I asked her if she could bring some. I didn’t realized she was going to be so much. There was bags and bags of bananas in her luggage.
To make sure all the bananas didn’t go bad, she cooked the bananas in a simple syrup to preserve the bananas. Unfortunately, I wasn’t home when she did it so I’m not sure the measurements. We did find that freezing eggrolls and turon prior cooking, it ensures the wrapping to stay together better.
Turon *The measurements is pretty flexible. You could add as much or little as you want
30 Slices of Saba Banana Sliced (for one package of egg roll wrapping – 30 pieces, I used about 8 bananas)
1 Jar of Jackfruit Sliced
1 Package of eggroll wrapping
A little water to help glue the wrapping together.
- Take on of the wrappers and angle it like a diamond. Place the a slice of banana toward the end of the wrapper but high enough where the banana is fully on the wrapper.
- Place the sliced jackfruit on top of the banana. Depending on the size of the jackfruit, we would put multiple pieces.
- Roll up the wrapper until it forms a long eggroll.
- Freeze for a couple of hours if you needed it the same day or just save it for another time.
- I pan fry mine and you could cover in sugar or just leave it dry.
As a reminder, this Sat is the Nationally Food Blogger Bake Sale.
Please join us onWhen: Saturday, May 14 from 12pm – 3pm (CST)
Where: The Poison Cup Wine & Art Boutique at 1128 W. Armitage Ave (between Clifton and Seminary). To get there, take the CTA brown line to the Armitage stop or the #73 bus.
For more information, check out in good taste blog.
Here are some images of my prep earlier this week. Any idea what I’m using these for?