Caribbean-Style Chicken Egg Rolls with Mango Habanero Dip

1. 1

   For the habanero sauce: In a small saucepan, combine mango with 3/4 cup water, rice vinegar, garlic, and salt. Stir in most of the brown sugar, reserving 1 teaspoon; bring to a boil, then lower the heat to medium-low and cook for 5 minutes.

2. 2

   Add habanero peppers and simmer for 2 minutes.

3. 3

   Mix 2 tablespoon water with cornstarch to make a slurry; stir the slurry into the saucepan. Cook over medium-high until it thickens, 3 to 5 minutes. Leave the mixture chunky or blend for a smoother texture.

4. 4

   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 the chicken.

5. 5

   Add the shallot and garlic; cook and stir until the shallot begins to soften, about 3 minutes.

6. 6

   Reduce the heat to medium; add the cabbage, carrots, and reserved sugar. Cook until the cabbage is translucent but still slightly crunchy, 3 to 5 minutes. Taste for seasoning. Let the mixture cool.

7. 7

   Heat the remaining vegetable oil in a pan over medium-high heat. Fry the plantains until they begin to brown, about 5 minutes. Transfer the plantains to a paper towel and let cool.

8. 8

   Separate and arrange the egg roll wrappers on your work surface. Beat the egg with water to make an egg wash.

9. 9

   Lay one wrapper with a corner facing you. Using a slotted spoon, place some of the chicken and cabbage mixtures across the center, then sprinkle plantain bits on top.

10. 10

    Lightly moisten the edges of the wonton wrappers with egg wash using your finger or a pastry brush. Fold one corner over the filling to the opposite corner to make a triangle and press the edges to seal. Fill and fold the remaining egg rolls.

11. 11

    Heat oil in a large saucepan over medium-high heat. Fry the egg rolls in batches in the hot oil, turning occasionally, until golden brown, about 5 minutes. Remove and drain on paper towels or a rack. Serve with mango-habanero sauce.

• Calories 257.07 kcal Moderate
• Protein 9.98 g Moderate
• Carbs 29.22 g Moderate
• Total Fat 11.24 g Moderate
• Saturated Fat 2.7 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 57.13 mg Moderate
• Sodium 331.84 mg Moderate
• Fiber 2.06 g Low Source
• Sugar 11.38 g High
• Added Sugar 0.58 g Low Source
• Calcium 13.9 mg Low Source
• Iron 0.97 mg Low Source
• Potassium 48.79 mg Low Source
• Vitamin A 481.12 mcg_rae Good Source
• Vitamin C 7.97 mg Low Source
• Vitamin D 0.16 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Corn 🌽
• Garlic 🧄
• Onions 🧅