Jerk Chicken Egg Rolls with Mango-Habanero Sauce

Craft the Fiery Mango-Habanero Sauce: In a small saucepan, unite the diced mango, 3/4 cup water, rice vinegar, minced garlic, and a pinch of salt. Add almost all the brown sugar, saving 1 teaspoon for later. Bring the mixture to a vigorous boil, then gently reduce the heat to medium-low. Allow it to simmer for approximately 5 minutes, allowing the flavors to meld beautifully. Introduce the minced habanero peppers, stirring them in carefully, and continue to simmer for an additional 2 minutes. In a separate small bowl, whisk together 2 tablespoons of water and cornstarch to create a smooth slurry. Gradually drizzle the slurry into the saucepan, stirring constantly. Increase the heat to medium-high and cook until the sauce thickens to your desired consistency, typically around 3 to 5 minutes. At this stage, you can choose to leave the sauce chunky for a rustic texture or blend it to achieve a silky smoothness. Set aside.

Prepare the Jerk Chicken Filling: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken thighs and sauté until they are beautifully browned, which should take approximately 5 to 7 minutes. Generously sprinkle the jerk seasoning over the chicken, ensuring each piece is coated in its aromatic embrace. Introduce the finely chopped shallot and minced garlic, stirring continuously until the shallot softens, typically around 3 minutes. Reduce the heat to medium and add the shredded cabbage, carrots, and the reserved teaspoon of brown sugar. Cook, stirring occasionally, until the cabbage is tender-crisp, retaining a slight crunch, about 3 to 5 minutes. Taste and adjust the seasoning as needed. Remove from heat and allow the mixture to cool slightly.

Fry the Plantains: In a separate pan, heat the remaining vegetable oil over medium-high heat. Gently add the diced plantains and fry them until they turn a delightful golden brown, approximately 5 minutes. Carefully transfer the fried plantains onto a paper towel-lined plate to drain any excess oil and allow them to cool.

Assemble the Egg Rolls: Lay out the egg roll wrappers on a clean work surface. In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Position one wrapper with a corner pointing towards you, resembling a diamond shape. Using a slotted spoon, carefully scoop some of the jerk chicken and cabbage mixture across the center of the wrapper. Sprinkle a generous amount of the fried plantain bits on top of the filling. Using your finger or a pastry brush, lightly moisten the edges of the wrapper with the egg wash. Fold the bottom corner of the wrapper over the filling, creating a triangle. Then, fold in the side corners and tightly roll the egg roll away from you, ensuring a snug seal. Press firmly on the final edge to secure the roll. Repeat this process with the remaining wrappers and filling.

Fry to Golden Perfection: In a deep saucepan or fryer, heat oil over medium-high heat until it reaches approximately 350°F (175°C). Carefully add the egg rolls in batches, ensuring not to overcrowd the pan. Fry, turning occasionally, until they turn a beautiful golden brown and become irresistibly crispy, typically around 5 minutes. Remove the fried egg rolls and place them on paper towels or a wire rack to drain any excess oil. Serve immediately with the homemade mango-habanero sauce.