Jael will be starting school this year and though my heart is breaking just a bit at the thought of him being away for 3 hours each day I’m also excited for him to start a new adventure.
One of the things I’m preparing for is his baon. My teens haven’t brought baon to school since they started high school so I’m looking forward to preparing Jael’s baon. I’ve been looking for an easy baon recipe and found this particular one that’s quick to make and filling at the same time.
2 cups (500 ml) Jolly Claro Palm Oil, for frying
1piece (50 grams) white onion, minced
2 cloves (10 grams) garlic, minced
250 grams chicken breast fillet, small diced
1 can (400grams) Jolly Mushrooms
1/2 teaspoon (2.5 grams) salt, iodized
1/4 teaspoon(1 gram) black pepper, ground
½ cup (120 grams) cheese, grated
8-10 pieces spring roll wrapper
1. In a heated pan, sauté onions in 2 tablespoon Jolly Palm Oil.
2. Add garlic, chicken and JOLLY Mushrooms, season with salt and pepper. Set aside.
3. When the filling is cool, fold in grated cheese.
4. Get a piece of the wrapper and cut in half. Place 1 teaspoon of the filling at the edge of the wrapper. Fold over into pockets until sealed well. Repeat the process until wrapper and filling is used up.
5. Fry the pockets until golden brown and drain these on paper towels and serve warm.
- I boiled the chicken to make sure it was already cooked when I wrapped it. Good thing because when I deep fried it at low heat it turned a golden brown quickly.
- You can use Jolly Mushrooms pieces and stems to make it even more easier. I just like cutting the mushrooms. 🙂
- I used an egg to seal the edges of the wrapper so it wouldn’t open when I deep fried it.
This is simple enough to make yet abundant in flavor and very filling to eat. Pair it with his favorite fruit to complete the meal.
Add this baon recipe to your list!
This can also be a great afternoon snack or a light dinner.