What’s That Purple Color In My Eggroll?
I’ve concluded long time ago that one can make eggrolls out of anything — pork, chicken, beef, vegetables and fruit.
In the Philippines, one particular eggroll is popular as a snack or dessert. It’s called turon which basically contains banana of the saba variety. Some variations include other local fruits like jackfruit.
But I was intrigued one day to find a recipe that included purple yam in the egg roll, specifically the jam that’s quite popular in my hometown of Baguio City. It’s called ube halaya in the local dialect.
So I did prepare this in my kitchen and I’m afraid I’m going to be hooked with this recipe.
Note: Brown sugar is usually added to the eggrolls and is carmelized to add sweetness. But I skipped the sugar because the purple yam jam already provides the needed sweetness.
3 bananas of the saba variety, peeled and sliced lengthwise (if using smaller eggroll wrappers, you can slice each banana crosswise, then lengthwise to make 4 pieces)
A teaspoon of purple yam jam for every eggroll
6-12 eggroll wrappers (depending on ther size of the wrapper and the number of slices you’ve made of the bananas0
Olive oil for frying
Take one eggroll wrapper and place it on a plate or clean surface. Place a teaspoon of the jam in the center of the wrapper. Place a slice of banana in the lower third of the wrapper. Fold in the left and right sides of the wrapper before rolling it away from you. Seal the end of the wrapper by moistening with water. Repeat process for the rest of the eggrolls.
Heat Olive oil in a frying pan over medium heat. Fry the eggrolls, making sure they’re nicely browned on either side. Remove from heat and set on a plate lined with paper tower to drain excess oil.
Serve warm and enjoy!