Jerk Chicken Spring Roll by Chef Conroy

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.

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