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Jerk Chicken Egg Rolls with Mango-Habanero Sauce
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Spicy jerk chicken, sweet plantains, and crunchy cabbage fused together in egg rolls, served with a tangy mango-habanero sauce.
Ingredients:
  • 1 mango, peeled and diced
  • 0.75 cup water
  • 1 tablespoon seasoned rice vinegar
  • 1 clove garlic, minced
  • 1 pinch salt
  • 0.5 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 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:
  • To make the habanero sauce, mix mango with 3/4 cup water, rice vinegar, garlic, salt, and most of the brown sugar in a small saucepan. Boil, then simmer for 5 minutes. Add habanero peppers and simmer for 2 minutes. Stir cornstarch with 2 tablespoons of water and add to the saucepan. Cook until thickened, 3 to 5 minutes. Blend for a smoother consistency if desired.
  • In a large saucepan over medium-high heat, warm 1 tablespoon of oil. Brown the chicken thighs for 5 to 7 minutes, then sprinkle jerk seasoning. Stir in shallot and garlic until shallot softens, about 3 minutes. Lower heat to medium, add cabbage, carrots, and sugar. Cook until cabbage is translucent with a slight crunch, about 3 to 5 minutes. Taste and adjust seasoning as needed. Allow filling to cool.
  • In a pan over medium-high heat, fry plantains in remaining vegetable oil until they begin to brown, about 5 minutes. Drain on a paper towel and allow to cool.
  • Lay out egg roll wrappers on your work surface and prepare an egg wash by mixing the egg with water.
  • Place a wrapper on your work surface with a corner facing you. Spoon some chicken and cabbage mix in the middle. Add plantain pieces on top. Moisten edges with egg wash. Fold the wrapper in half into a triangle shape. Press edges to seal. Repeat with remaining wrappers.
  • In a large saucepan, heat oil over medium-high heat. Fry egg rolls in batches until golden brown, turning occasionally, for about 5 minutes. Drain on paper towels or a rack and serve with mango-habanero sauce.

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