Jerk Chicken Spring Roll


It's always fun to put a Jamaican twist on well-known classics. Combining jerk chicken with a spring roll is a great take on Asian food. Scotch bonnet peppers can be hot, so always serve your spring rolls with a sweet, spicy sauce.

  -Chef Conroy

Spring Roll Ingredients

4 oz pulled jerk chicken
3 tbsp vegetable oil
1/2 white onion, thinly sliced
1/2 red onion, thinly sliced
1 tbsp garlic
1 tsp Scotch bonnet pepper
1 tsp jerk sauce
1 cup white cabbage
1 cup purple cabbage

Spring Roll Procedure

  • In a sauté pan heat oil until almost smoking; add white and red onions and sauté until aromatic
  • Add garlic and Scotch bonnet pepper and sauté
  • Add cabbage and cook until tender
  • Remove from stove and add pulled chicken
  • When chilled, place wonton wrappers on table
  • Add 3 tablespoons of mix and fold accordingly
  • Deep fry spring rolls until golden brown

Sauce Ingredients

6 Scotch bonnet peppers
4 cups water
1 cup white granulated sugar
1 cup vinegar

Sauce Procedure

  • Place all ingredient in a stainless steel pot and bring to a boil
  • Reduce heat to a simmer and allow mixture to reduce by half
  • Remove sauce from heat and cool