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