Jerk Chicken Eggroll Recipe
Eggroll optional (V guava) reduction.
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Ingredients
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Main Ingredients
Guava Reduction (Optional)
Garnish
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a bowl, combine the chicken thighs with jerk seasoning. Mix well to coat the chicken evenly. Cover and let it marinate in the refrigerator for at least 1 hour or overnight for best results.
- 2
Cook the Chicken
Preheat the oven to 200°C (400°F). Arrange the marinated chicken on a baking sheet and bake for 25-30 minutes or until fully cooked. Allow the chicken to cool slightly, then shred it into small pieces.
Assembling the Eggrolls
- 3
Prepare the Eggroll Wrappers
Lay an eggroll wrapper on a clean surface with one corner pointing towards you. Place a small amount of shredded jerk chicken in the center of the wrapper.
- 4
Roll the Eggrolls
Fold the bottom corner over the filling, then fold in the sides. Roll tightly to form an eggroll. Use a bit of water to seal the top edge. Repeat this process for the remaining wrappers and filling.
Frying the Eggrolls
- 5
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 175°C (350°F).
- 6
Fry the Eggrolls
Carefully place eggrolls into the hot oil in batches. Fry for 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
Making the Guava Reduction (Optional)
- 7
Combine Ingredients
In a small saucepan, combine guava puree, brown sugar, and lime juice. Stir well.
- 8
Cook the Reduction
Simmer the mixture over medium heat for about 10 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let cool.
Serving
- 9
Plate the Eggrolls
Arrange the fried jerk chicken eggrolls on a platter. Drizzle with guava reduction if using, and garnish with chopped cilantro and lime wedges.