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Jerk Chicken Spring Rolls

Print Recipe
Course Main Course, Snack
Servings 12 rolls

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

Instructions
 

Shredded Jerk Chicken

  • Cut chicken breast into 2-3 smaller pieces in order to cook faster.
  • 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.
  • 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.
  • Add back to the pan over low heat for 2-3 minutes. Then set aside in a bowl.

Spring roll filling

  • For carrot, peel then julienne and set aside.
  • For cucumber, cut in half lengthwise. Remove seeds. Then julienne.
  • For rice noodles, cook according to package directions.
  • Wash lettuce leaves and remove the rib of each leaf. Set aside to dry.

Mango Jalapeño Sauce

  • If using frozen mangos, let sit in a bowl of water to thaw.
  • Peel and chop onion. Peel and grate ginger. Slice jalapeño, remove seeds for less heat.
  • In a pan over medium heat, pour in oil and sauté onions for 2-3 minutes.
  • Add in ginger and garlic, sauté for another 2-3 minutes then add jalapeños for another 2-3 minutes.
  • 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

  • To a small bowl, add all ingredients except water and mix.
  • Gradually add in water 1 tbsp at a time and mix until sauce is creamy.

Putting it all together

  • 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.
  • Remove from water and place on a plate or cutting board.
  • In a pile about ⅓ from the bottom, add carrots, cucumber, noodles, chicken and lettuce.
  • Fold in both sides, then fold the bottom up over the filling, and start rolling up, tucking in the sides as you go.
  • 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.