Jerk Chicken Rice Paper Rolls With Mango Sauce Recipes

JERK CHICKEN EGG ROLLS WITH MANGO-HABANERO SAUCE

Steps:

• 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.

JERK CHICKEN RICE PAPER ROLLS WITH MANGO SAUCE

Steps:

• For the onions: put the onion in a saucepan and add the sugar and vinegar. Simmer until the onions have softened and the syrup has cooked down until thickened and sticky. Season and set aside.
• For the mango sauce: heat the oil in a saucepan and fry the diced mango with a pinch of salt for 8-10 minutes, until very soft. Tip the fruit into a liquidiser and blend until smooth. Push through a sieve and stir in the chopped chilli. Leave on one side.
• For the chicken: split the chicken breasts in half horizontally, and using a mallet or the base of a heavy pan, bat out each breast between 2 sheets of plastic until flattened - about 0.5cm thickness.
• Coat the chicken with the jerk sauce and pepper. Leave to marinate in a covered bowl, inside the fridge for an hour or two - overnight if you have the time.
• Preheat a heavy skillet, and cook the chicken on a high heat for about 3 minutes on each side until tender. After cooling the chicken for a minute, cut the meat into thin shreds.
• Fill a large bowl with about 0.5-litre lukewarm water; stir in the vinegar and add salt and the sugar.
• Briefly dip each rice paper wrapper into the warm water. As soon as it softens, lay it out on a damp tea towel, dabbing away any excess water with a paper towel.
• In the centre of each wrapper put a few salad leaves and 2-3 mint leaves. Pile on a generous teaspoon each of shredded carrots, spring onions and cucumber. Top with a heap of shredded chicken. Finish with a sprinkling of pickled red onions and a sprinkling of sesame seeds.
• Fold over the ends of each wrapper and roll around the filling in a cigar shape. Halve each roll for easy handling, and serve with the mango dipping sauce.