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Jerk Chicken Spring Rolls

Print Recipe
Servings: 12 rolls
Course: Main Course, Snack
Ingredients Method Notes

Ingredients
  

Spring Rolls
  • 10-12 rice paper wraps
  • 8 oz rice noodles
  • 1 medium-large carrot, peeled and julienned
  • 1 cucumber seeds removed and julienned
  • 10-12 pieces of lettuce
  • shredded jerk chicken
Shredded Jerk Chicken
  • 2 chicken breast, fat trimmed
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 3-4 tbsp low-sodium soy sauce
  • ⅓ cup jerk seasoning
Additional fillings
  • mint leaves
  • basil leaves
  • avocado slices
Peanut Sauce
  • ¼ cup peanut butter
  • ½ - 1 tsp jerk seasoning
  • 2 tbsp low-sodium soy sauce
  • juice of ½ - 1 lime
  • 1 tsp sesame oil, optional
  • 2-3 tbsp warm water
Mango Jalapeño Sauce
  • 1.5 cups mango
  • ½ - 1 jalapeño, seeds removed for less spice
  • ½ small yellow onion
  • 1 tsp garlic, minced
  • ½ inch fresh ginger, grated
  • 2 tsp olive oil
  • 1-2 tsp honey
  • juice of a ½-1 lime

Method
 

Shredded Jerk Chicken
  1. Cut chicken breast into 2-3 smaller pieces in order to cook faster.
  2. Place chicken into a bowl and season with soy sauce, garlic powder, onion powder and jerk seasoning. Mix and let marinate for at least 30 minutes.
  3. Over medium heat, cook chicken for 5-7 minutes on both sides. Remove to from pan and let rest for at least 5 minutes, then use two forks to start pulling apart.
  4. Add back to the pan over low heat for 2-3 minutes. Then set aside in a bowl.
Spring roll filling
  1. For carrot, peel then julienne and set aside.
  2. For cucumber, cut in half lengthwise. Remove seeds. Then julienne.
  3. For rice noodles, cook according to package directions.
  4. Wash lettuce leaves and remove the rib of each leaf. Set aside to dry.
Mango Jalapeño Sauce
  1. If using frozen mangos, let sit in a bowl of water to thaw.
  2. Peel and chop onion. Peel and grate ginger. Slice jalapeño, remove seeds for less heat.
  3. In a pan over medium heat, pour in oil and sauté onions for 2-3 minutes.
  4. Add in ginger and garlic, sauté for another 2-3 minutes then add jalapeños for another 2-3 minutes.
  5. In a food processor or blender, add onion mix, mangos and the rest of the sauce ingredients. Blend until smooth then adjust to preference.
Jerk Peanut Sauce
  1. To a small bowl, add all ingredients except water and mix.
  2. Gradually add in water 1 tbsp at a time and mix until sauce is creamy.
Putting it all together
  1. In a bowl of warm water, dip edges of rice paper wrapper into water rotating it around the edge until softened, then submerge the entire wrapper until softened, about 2-3 minutes.
  2. Remove from water and place on a plate or cutting board.
  3. In a pile about ⅓ from the bottom, add carrots, cucumber, noodles, chicken and lettuce.
  4. Fold in both sides, then fold the bottom up over the filling, and start rolling up, tucking in the sides as you go.
  5. Repeat for the remaining ingredients. Serve with sauce. Best eaten the day of.

Notes

Note: Save some time and use rotisserie chicken instead. Simply pull apart and season with the jerk marinade.