Jerk Chicken Egg Rolls with Mango-Habanero Dipping Sauce

Ingredients

• 1 mango, peeled and diced
• 0.75 cup water
• 1 tablespoon seasoned rice vinegar
• 1 clove garlic, minced
• 1 pinch salt
• 0.5 cup brown sugar, divided
• 2 habanero peppers, seeded and minced
• 2 tablespoons water
• 1 teaspoon cornstarch
• 3 tablespoons vegetable oil, divided, or as needed
• 6 chicken thighs, diced
• 1 tablespoon jerk seasoning, or more to taste
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1 head green cabbage, shredded
• 1 (12 ounce) package shredded carrots
• 2 very ripe yellow plantains, peeled and diced
• 1 (16 ounce) package egg roll wrappers
• 1 egg egg
• 1 tablespoon water
• vegetable oil for frying

Instructions

1. To prepare the habanero sauce: In a small saucepan, combine mango with 3/4 cup of water, rice vinegar, garlic, and salt. Add most of the brown sugar, saving 1 teaspoon. Bring to a boil, then reduce heat to medium-low and cook for 5 minutes. Stir in habanero peppers and simmer for 2 minutes. In a separate small bowl, mix 2 tablespoons of water with cornstarch to create a slurry. Pour the slurry into the saucepan. Cook over medium-high heat until the sauce thickens, about 3 to 5 minutes. Leave the sauce chunky or blend for a smoother texture.
2. To make the filling: Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add chicken thighs and sauté until browned, approximately 5 to 7 minutes. Sprinkle jerk seasoning over the chicken. Add shallot and garlic, cooking and stirring until the shallot softens, around 3 minutes. Reduce heat to medium, then add cabbage, carrots, and the reserved sugar. Cook until the cabbage becomes translucent but remains slightly crunchy, about 3 to 5 minutes. Taste and adjust seasoning as needed. Allow the mixture to cool completely.
3. In a pan, heat the remaining vegetable oil over medium-high heat. Fry the plantains until they begin to brown, around 5 minutes. Transfer the plantains to a paper towel-lined plate and let them cool.
4. Separate the egg roll wrappers and lay them out on your work surface. In a small bowl, whisk together the egg and water to create an egg wash.
5. Place one wrapper on your work surface with a corner pointing towards you. Use a slotted spoon to add some of the chicken and cabbage mixture across the center of the wrapper. Sprinkle plantain pieces on top. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with the egg wash. Fold the bottom corner of the wrapper over the filling, bringing it to the opposite corner to form a triangle. Press the edges together firmly to seal. Repeat the process to fill and fold the remaining egg rolls.
6. Heat oil in a large saucepan over medium-high heat. Working in batches, fry the egg rolls in the hot oil, turning occasionally, until they are golden brown, about 5 minutes. Remove the egg rolls and place them on paper towels or a wire rack to drain excess oil. Serve immediately with the mango-habanero dipping sauce.

Nutrition

• Calories: 252 kcal
• Fat Content: 8 g
• Fiber Content: 3 g
• Sugar Content: 14 g
• Sodium Content: 294 mg
• Protein Content: 11 g
• Cholesterol Content: 35 mg
• Carbohydrate Content: 35 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g