These jerk chicken egg rolls are delicious as-is, but taste even better dipped in a spicy mango and habanero chile sauce.
Ingredients
- mango: 1 piece (diced)
- water: 0.75 cup
- seasoned rice vinegar: 1 Tbsp
- clove garlic: 1 piece (minced)
- pinch salt: 1 piece
- brown sugar: 0.5 cup (divided)
- habanero peppers: 2 piece (minced)
- water: 2 Tbsp
- cornstarch: 1 tsp
- vegetable oil: 3 Tbsp (divided, or as needed)
- chicken thighs: 6 piece (diced)
- jerk seasoning: 1 Tbsp (to taste)
- shallot: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- head green cabbage: 1 piece (shredded)
- carrots: 1 pack (12 ounce pack, shredded)
- very ripe yellow plantains: 2 piece (diced)
- egg roll wrappers: 1 pack (16 ounce pack)
- egg: 1 piece
- water: 1 Tbsp
- vegetable oil for frying:
Metric Conversion
Stages of cooking
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For the habanero sauce: Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in a small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil, 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, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
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For the filling: Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and sauté 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.
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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.
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Separate and place egg roll wrappers onto your work surface. Mix egg with water for egg wash.
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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.
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Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in hot oil, turning occasionally, until golden brown, about 5 minutes. Remove and drain on paper towels or a rack. Serve with mango-habanero sauce.