An easy way to spice up an egg roll!
JERK CHICKEN EGG ROLLS
10-12 store-bought egg roll wrappers
12 ounces chicken thighs (boneless)
1 package Caribbean-style rice
jerk seasoning (to taste)
vegetable oil (for frying)
Preheat the grill to medium-high heat. Line a plate with paper towels.
Fill a large Dutch oven with 2-3 inches of vegetable oil and heat to 350ºF.
Prepare rice according to package instructions and allow to cool.
Season chicken thighs with jerk seasoning and place on the grill and cook for 3 to 4 minutes on each side or until cooked through. Remove from the grill and allow to cool. When cool enough to handle, mince the chicken.
In a large bowl, stir together the minced chicken and rice.
Place about 2 tablespoons of the chicken and rice mixture in the center of each egg roll wrapper. Fold in two sides of the wrapper and roll the wrapper up, like a jelly roll. Using your fingertip, seal the edge with water.
Fry egg rolls in preheated oil until golden brown, about 2 minutes each side. Remove to a paper towel-lined plate. Serve warm.
Tip: Perfect idea to use leftover rice and chicken!