Jerk Chicken Eggrolls with Mango Dipping Sauce

The first time I ever had jerk chicken eggs rolls was at this Caribbean restaurant in Atlanta called Chris’s Caribbean Café. They were spicy with a little sweet tang with a mango dipping sauce.They’re perfect for an appetizer or main course, and they’re especially good when served with my delicious mango dipping sauce. This is my version of these jerk chicken egg rolls using DivineKuizine jerk sauce.

PREP TIME15 mins

COOK TIME 25 mins

TOTAL TIME 45mins

Makes 24

Ingredients:

3 skinless boneless chicken breasts

1/3 cup DivineKuizine Jerk Sauce

4-5 piece of crystallized ginger, finely chopped

3 thyme sprigs

1 Napa Cabbage

1 package of coleslaw mix (cabbage only)

3 carrots, julienne

½ yellow pepper, julienne

½ red pepper, julienne

½ lime

Salt and pepper for taste

2 tablespoons of sweet chili sauce

1 package of egg rolls

3 tablespoon olive oil

2 eggs whites

Vegetable or Peanut oil for frying

Caribbean Slaw- Combine all ingredients:

crystallized ginger,

thyme sprigs

Napa Cabbage

package of coleslaw mix (cabbage only)

carrots, julienne

yellow pepper, julienne

red pepper, julienne

lime

Salt and pepper for taste

2 tablespoons of sweet chili sauce

Mango Dipping Sauce

1 lime, juice

2 tablespoons sweet chili sauce

Frozen mangoes

tsp salt

tsp brown sugar

Water

Blend all ingredients together in food processor. Enjoy!

Salt chicken breast and pour jerk chicken sauce make sure chicken is completely covered in sauce and marinate 4-6 hours.

Heat grill. Add chicken, let in cook until brown about 6-10 minutes on each side. Once chicken is done chop chicken in to small pieces. Set aside

In a sauce pan add 3 tablespoon of olive oil, ginger, carrots, peppers, cabbage sauté for about 2 minutes you still want vegetables to be crisp. Add chicken; Stir in the sweet chili sauce, lime juice, salt and pepper, toss to coat the mixture with some jerk sauce. The filling should be moist but not wet. Remove from heat, and allow to cool. Whisk eggs and 2 tablespoon water.

Place an egg roll sheet on a clean work surface.

Spoon 2 tablespoonful of mixture diagonally across the center of the egg roll sheet, leaving a 4cm border at each end. Brush the corners and sides with egg water mixture. Fold in the ends and roll up firmly to enclose filling .Repeat; covered with plastic wrap to prevent drying while making egg rolls rolls on a cookie sheet. Freeze egg rolls for about an hour for them to get firm.

Add enough oil to a large heavy-based wok/saucepan/deep fryer to reach a depth of 10cm. Heat to 180°C over high heat (when oil is ready a c. Add half the egg rolls and deep-fry for 3-4 minutes or until golden brown. Use tongs to transfer to a plate lined with paper towel. Repeat with the remaining egg rolls, reheating oil between batches. Drain on paper towels before serving

Any remaining frozen rolls place in plastic freezer bags. Will stay fresh in freezer for about a month.