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Jerk Chicken Egg Rolls with Mango-Habanero Sauce

These jerk chicken egg rolls are delicious as-is, but taste even better dipped in a spicy mango and habanero chile sauce.
Print Recipe
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 18 people

Equipment

  • 1 Small Saucepan For the mango-habanero sauce
  • 1 Large Skillet or Sauté Pan For cooking chicken and vegetables
  • 1 Slotted Spoon For handling filling and fried egg rolls
  • 1 Blender or Immersion Blender (Optional) For a smoother mango-habanero sauce
  • 1 Deep Pot or Dutch Oven For frying the egg rolls

Ingredients
  

Main

  • 1 mango peeled and diced
  • ¾ cup water
  • 1 tablespoon seasoned rice vinegar
  • 1 clove garlic minced
  • 1 pinch salt
  • ½ 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
  • 1 tablespoon water
  • vegetable oil for frying

Instructions
 

  • For the habanero sauce: Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in a small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil, then reduce heat to medium-low; cook for 5 minutes. Add habanero peppers and simmer for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the saucepan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
  • For the filling: Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and sauté 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 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 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 hot oil, turning occasionally, until golden brown, about 5 minutes. Remove and drain on paper towels or a rack. Serve with mango-habanero sauce.

Notes

1. For the sauce, adjust habanero quantity to your spice tolerance, as pepper heat varies. Blending the sauce offers a refined texture, but a chunky sauce provides more rustic appeal. Ensure cornstarch slurry is fully incorporated to prevent lumps. 2. When preparing the filling, avoid overcooking the cabbage and carrots; they should retain a slight crunch for textural contrast. Cooling the filling completely is critical for easier wrapping and to prevent tearing the delicate wrappers. 3. Fry egg rolls in batches to maintain consistent oil temperature, ensuring even browning and a crispy exterior. Properly seal all edges to prevent filling from escaping during frying. Serve immediately for best texture.