Jerk chicken egg rolls.
Provided by In the Kitchen with Iesha
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h25m
Yield 18
Number Of Ingredients 21
Steps:
- Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil. Reduce heat to medium-low. Cook for 5 minutes. Add habanero peppers and simmer on low for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the pan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
- Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and saute until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium. Add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.
- Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.
- Separate and place egg roll wrappers onto your work surface. Mix egg with water for the egg wash.
- 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 the filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.
- Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in the hot oil, turning occasionally, until golden brown, about 5 minutes. Remove from oil and drain on paper towels or rack. Serve with the mango-habanero sauce.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 34.9 g, Cholesterol 35 mg, Fat 8.3 g, Fiber 3.4 g, Protein 10.6 g, SaturatedFat 1.8 g, Sodium 293.8 mg, Sugar 13.5 g
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Ch islam
[email protected]These egg rolls were amazing! I will definitely be making them again.
Oginni Silver
[email protected]I'm not sure what went wrong, but my egg rolls turned out soggy. I think I might have overcooked them.
lala land uwuwuwuwu
[email protected]These egg rolls were delicious! The jerk chicken was flavorful and the mango habanero sauce was the perfect complement.
The Lordsland
[email protected]I'm always looking for new and exciting recipes, and this one definitely fit the bill. The jerk chicken egg rolls were a hit with my family and friends.
Kaiden Pongracz
[email protected]These egg rolls were so good! The jerk chicken was perfectly cooked and the mango habanero sauce was the perfect dipping sauce.
Sujay Mandal
[email protected]I made these egg rolls for a potluck and they were a huge hit! Everyone loved them.
Tuti Pil
[email protected]I found the recipe to be a bit confusing. I wasn't sure how much jerk seasoning to use or how long to cook the chicken.
NP Sushant
[email protected]These egg rolls were a bit too spicy for me, but my husband loved them. He said they were the best egg rolls he's ever had.
tomas torac
[email protected]I'm not a big fan of spicy food, but these egg rolls were just the right amount of heat. The mango habanero sauce is flavorful without being overpowering.
Almoutaz Elghusayn
[email protected]These egg rolls were easy to make and turned out crispy and delicious. The sauce is amazing!
S Rahi
[email protected]I love the combination of flavors in this recipe. The jerk chicken is perfectly seasoned and the mango habanero sauce is sweet and spicy.
Md Hasan rohani
[email protected]These jerk chicken egg rolls were a huge hit at my party! The mango habanero sauce was the perfect complement to the spicy chicken filling.