Recipe Details
Ingredients
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1mango, peeled and diced
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¾cupwater
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1tablespoonseasoned rice vinegar
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1clovegarlic, minced
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1pinchsalt
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½cupbrown sugar, divided
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2habanero peppers, seeded and minced
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2tablespoonswater
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1teaspooncornstarch
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3tablespoonsvegetable oil, divided, or as needed
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6chicken thighs, diced
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1tablespoonjerk seasoning, or more to taste
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1shallot, finely chopped
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1clovegarlic, minced
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1headgreen cabbage, shredded
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1(12 ounce) packageshredded carrots
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2very ripe yellow plantains, peeled and diced
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1(16 ounce) packageegg roll wrappers
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1egg
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1tablespoonwater
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vegetable oil for frying
Cooking Directions
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For the habanero sauce: Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in a small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil, then reduce heat to medium-low; cook for 5 minutes. Add habanero peppers and simmer for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the saucepan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
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For the filling: Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and sauté until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium; add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.
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Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.
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Separate and place egg roll wrappers onto your work surface. Mix egg with water for egg wash.
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Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.
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Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in hot oil, turning occasionally, until golden brown, about 5 minutes. Remove and drain on paper towels or a rack. Serve with mango-habanero sauce.
Tips
Substitute chicken thighs with 2 pounds ground chicken if desired. If you’re using ground chicken, brown chicken then add seasoning toward the end. Use a generous amount and add additional salt to taste.
If you don’t have pre-made jerk seasoning just combine allspice, salt, black pepper, nutmeg, cinnamon, cayenne pepper, red pepper flakes, onion powder, and garlic powder to get 1 tablespoon.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe18 | |
Calories252 | |
% Daily Value * | |
Total Fat 8g |
11% |
Saturated Fat 2g |
9% |
Cholesterol 35mg |
12% |
Sodium 294mg |
13% |
Total Carbohydrate 35g |
13% |
Dietary Fiber 3g |
12% |
Total Sugars 14g |
|
Protein 11g |
21% |
Vitamin C 32mg |
35% |
Calcium 59mg |
5% |
Iron 2mg |
11% |
Potassium 385mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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