This Jamaican jerk chicken egg roll with scotch bonnet mango sauce is a twist on Chinese egg rolls. This is an excellent appetizer and perfect for small gatherings of family and friends.

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Substitutes & Alternative

Those who are vegans can substitute the chicken for shredded tofu and the eggs for vegan mayonnaise.

Jerk Chicken Marinade — if you want to learn to make this please click the link

Jamaican Homemade Jerk Chicken Seasoning— if you want to learn to make this please click the link

Jamaican Jerk Chicken Seasoning— if you want to learn to make this please click the link

List Of Other Jerk Recipes

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Jamaican Jerk Chicken Egg Roll With Scotch Bonnet Mango Sauce

5 from 1 vote

Prep Time 25

Cook Time 20

Total Time 1 25

Servings

Calories 1781

Ingredients

Scotch Bonnet Sauce

1 Ripe mango (diced)
¾ cup water
1 tablespoon rice vinegar
½ tablespoon Apple cider vinegar
1 clove garlic (minced)
1 pinch salt
½ cup brown sugar (Or honey to taste)
1 – 1 ½ whole Scotch bonnet peppers (for full heat leave seeds intact, for less heat remove seeds. )
1 teaspoon cornstarch

Filling

3 tablespoons vegetable oil (coconut oil, olive oil or oil if preference)
6 whole Boneless chicken (diced)
1 tablespoon jerk seasoning (Click here to learn how to make your own. You can also use store bought jerk seasoning. )
1 whole Onion (finely chopped)
1 clove garlic (minced)
1 whole cabbage (shredded)
12 Ounce Shredded carrots
2 whole ripe plantains (diced)
1 Packet egg roll wrappers ((store bought))
1 Whole egg
1 tablespoon water
1 Splash vegetable oil for frying

Instructions

Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in small pot. Add ¾ of the brown sugar, leaving back a ¼ portion for later. Bring to a boil. Reduce heat to medium-low. Cook for 5 minutes. Add scotch bonnet peppers and cook on low for about 2 minutes. Add 2 tablespoon of water with cornstarch; add and stir slowly into the pot. Cook on medium-high until thick, usually 3 ½ to 4 minutes. Once finish blend the sauce for a more smoother texture.
Seasoned boneless shredded chicken with jerk seasoning along with; onion and garlic.
Heat 1 tablespoon oil in a large frying pan on medium-high heat. Add shredded chicken and brown in pan for 5 minutes. Reduce heat to medium. Add cabbage, carrots, and the remaining brown sugar and salt to taste. Cook until cabbage is translucent but still firm, 3 to 5 minutes.
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.
Heat oil and fry egg rolls, turn when golden brown. Remove place on paper towel to remove excess oil the. Serve with the Scotch Bonnet sauce.