Jamaican Jerk Chicken Egg Roll With Scotch Bonnet Mango Sauce
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.
Nutrition
Serving: 18g | Calories: 1781kcal | Carbohydrates: 377g | Protein: 47g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 48mg | Sodium: 2795mg | Potassium: 736mg | Fiber: 11g | Sugar: 108g | Vitamin A: 2468IU | Vitamin C: 6mg | Calcium: 349mg | Iron: 17mg