Jerk Chicken Eggroll (2pcs) Recipe

Prep chicken

Cut the chicken thighs into very small dice (about 1/4-inch) so they cook quickly and fit inside the egg roll. Pat dry with paper towel.

Season chicken

In a bowl, toss the diced chicken with jerk seasoning, soy sauce, brown sugar, minced garlic, salt and pepper. Let sit 5 minutes while preparing vegetables.

Cook chicken

Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add the seasoned chicken in a single layer and cook 4–5 minutes, stirring occasionally, until cooked through and lightly caramelized. Remove chicken to a bowl and let cool slightly.

Sauté vegetables

In the same skillet over medium heat, add the shredded cabbage and julienned carrot. Cook 1–2 minutes just to soften slightly (they should remain crisp). Add sliced green onions and the cooked chicken back to the skillet; stir to combine and warm through. Remove from heat and stir in 1 tsp lime juice. Taste and adjust seasoning; mixture should be well seasoned but not overly wet.

Prepare wrappers

Place one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Mix cornstarch with 1 tsp water to make a sealing paste.

Fill and roll

Spoon about 3 tablespoons of the cooled filling (adjust slightly to fit) onto the lower third of the wrapper, leaving a 1/2-inch border on the sides. Fold the bottom corner up over the filling, tuck the sides in snugly, then roll tightly toward the top corner. Brush the top corner with the cornstarch paste and seal. Repeat with the second wrapper and filling. For 2 egg rolls you will use all filling; if there's excess, reserve as a garnish or extra dip filling.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet to reach roughly 1/2 inch depth. Heat over medium heat until oil registers 350°F (175°C) or a small piece of wrapper sizzles immediately when added.

Fry egg rolls

Carefully place the egg rolls seam-side down in the hot oil (do not overcrowd; fry both if they fit). Fry 1.5–2.5 minutes per side, turning gently with tongs, until golden brown and crisp on all sides. If they brown too quickly, reduce heat slightly. Internal filling should be hot.

Drain and rest

Transfer cooked egg rolls to a paper towel-lined plate to drain for 1–2 minutes. Let rest 2–3 minutes before cutting to avoid hot filling spatter.

Whisk together mayonnaise, sweet chili sauce, and lime juice in a small bowl. Taste and adjust—add more chili for heat or more mayo for creaminess. Serve alongside warm egg rolls.