Jerk Chicken Egg Rolls with Mango-Habanero Sauce

by

Description

Jerk chicken egg rolls.

Ingredients

  • 1 mango, peeled and diced
  • ¾ cup water
  • 1 tablespoon seasoned rice vinegar
  • 1 clove garlic, minced
  • 1 pinch salt
  • ½ cup brown sugar, divided
  • 2 habanero peppers, seeded and minced
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 3 tablespoons vegetable oil, divided, or as needed
  • 6 chicken thighs, diced
  • 1 tablespoon jerk seasoning, or more to taste
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 head green cabbage, shredded
  • 1 (12 ounce) package shredded carrots
  • 2 very ripe yellow plantains, peeled and diced
  • 1 (16 ounce) package egg roll wrappers
  • 1 egg
  • 1 tablespoon water
  • vegetable oil for frying

Instructions

  1. For the habanero sauce: Combine mango with 3/4 cup water
  2. rice vinegar
  3. garlic
  4. and salt in a small saucepan. Add most of the brown sugar
  5. reserving 1 teaspoon. Bring to a boil
  6. then reduce heat to medium-low; cook for 5 minutes. Add habanero peppers and simmer for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the saucepan. Cook over medium-high until thick
  7. 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
  8. For the filling: Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and sauté until browned
  9. 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften
  10. about 3 minutes. Reduce heat to medium; add cabbage
  11. carrots
  12. and reserved sugar. Cook until cabbage is translucent but still a little crunchy
  13. 3 to 5 minutes. Taste for seasoning. Let mixture cool.
  14. Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown
  15. about 5 minutes. Transfer plantains onto a paper towel and let cool.
  16. Separate and place egg roll wrappers onto your work surface. Mix egg with water for egg wash.
  17. Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.
  18. Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in hot oil
  19. turning occasionally
  20. until golden brown
  21. about 5 minutes. Remove and drain on paper towels or a rack. Serve with mango-habanero sauce.

Prep Time: 45 mins

Cook Time: 40 mins

Total Time: 1 hr 25 mins

Servings: 18

Leave a Comment