1. Recipes

How to Make Jerk Chicken Egg Rolls with Mango-Habanero Sauce - A Step-by-Step Guide

Are you craving a unique and flavorful twist on a classic appetizer? Look no further than these mouthwatering Jerk Chicken Egg Rolls with Mango-Habanero Sauce. This recipe combines the bold and fiery flavors of traditional Jamaican jerk chicken with the sweet and tangy taste of ripe mango and spicy habanero peppers. These egg rolls are the perfect combination of heat and sweet, making them a standout dish at any gathering or as a fun weeknight dinner option.

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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

Information

  • Prep Time: 45 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 25 mins
  • Servings: 18

  • 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.
  • 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.
  • 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 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 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 hot oil, turning occasionally, until golden brown, about 5 minutes. Remove and drain on paper towels or a rack. Serve with mango-habanero sauce.

    • Nutrition

    252 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 35mg
    • Sodium: 294mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 3g
    • Total Sugars: 14g
    • Protein: 11g
    • Vitamin C: 32mg
    • Calcium: 59mg
    • Iron: 2mg
    • Potassium: 385mg

    Categories

    Appetizer recipes
    Main recipes
    Chicken recipes
    Spicy recipes
    Caribbean recipes