Jerk Chicken Egg Rolls with Mango-Habanero Sauce recipe
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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
Nutrition Info
- 251.8 caloriescarbohydrate: 34.9 gcholesterol: 35 mgfat: 8.3 gfiber: 3.4 gprotein: 10.6 gsaturatedFat: 1.8 gservingSize: -sodium: 293.8 mgsugar: 13.5 gtransFat: : -unsaturatedFat: : -
Directions Jerk Chicken Egg Rolls with Mango-Habanero Sauce
Directions
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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.