Jerk Chicken Egg Rolls

These egg rolls are amazing! Just packed with flavor thanks to the jerk seasoning. Now you don’t have to use the seasoning listed but we used this on recommendation of some friends who were raised on Jamaican food and they said that Grace’s was the way to go! If you have your own brand that you prefer, go ahead and use it. I prefer the slow cooker for the chicken since it makes the chicken nice and easy to shred. 

Ingredients: 

3 boneless, skinless chicken breasts

1/2 cup chicken broth

2 tablespoons Jamaican jerk seasoning (see here)

1 cup shredded carrots

1 package egg rolls

1 cup water

Peanut oil for frying

Instructions: 

1) Pat dry the chicken breasts and coat with the jerk seasoning, make sure it’s fully covered. Pour the broth into the crockpot and add chicken. Cook on high for 4 hours until chicken is tender enough to shred.

2) Once chicken is shredded, start putting together the egg rolls. Place egg roll wrapper so one corner is facing you. Scoop some chicken in the corner closest to you. Add some carrot. Roll the corner over the food, fold in the two side corners and continue rolling. When you are almost to the end, take a finger of water and seal the end so the egg roll stays closed. Repeat until all egg rolls are filled.

3) Fill your deep fryer with peanut oil (or non-peanut alternative for allergies) and heat to 325 degrees. Add enough egg rolls so they aren’t touching and fry until golden brown. Remove and let cool on paper towel lined plate. Serve with some guacamole or other dipping sauce.

If you are looking for recommendations on a deep fryer, I have been using this one for awhile now and really like it.

Jerk Chicken Egg Rolls

Ingredients

  • 3 boneless, skinless chicken breasts
  • 1/2 cup chicken broth
  • 2 tablespoons Jamaican jerk seasoning
  • 1 cup shredded carrots
  • 1 package egg rolls
  • 1 cup water
  • Peanut oil for frying

Method

  1. Pat dry the chicken breasts and coat with the jerk seasoning, make sure it's fully covered. Pour the broth into the crockpot and add chicken. Cook on high for 4 hours until chicken is tender enough to shred.
  2. Once chicken is shredded, start putting together the egg rolls. Place egg roll wrapper so one corner is facing you. Scoop some chicken in the corner closest to you. Add some carrot. Roll the corner over the food, fold in the two side corners and continue rolling. When you are almost to the end, take a finger of water and seal the end so the egg roll stays closed. Repeat until all egg rolls are filled.
  3. Fill your deep fryer with peanut oil (or non-peanut alternative for allergies) and heat to 325 degrees. Add enough egg rolls so they aren't touching and fry until golden brown. Remove and let cool on paper towel lined plate. Serve with some guacamole or other dipping sauce.
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