Jerk Chicken Spring Rolls

• Spring Rolls:

• 8 ounces boneless, skinless chicken breasts
• 1/3 teaspoon freshly ground black pepper
• 1 tablespoon jerk sauce
• 1 tablespoon black sesame seeds
• 1/4 cup rice wine vinegar
• 1/4 teaspoon sugar
• Eight 6-inch round sheets rice paper
• 2 tablespoons shredded carrot (about half of a carrot)
• 1/2 tablespoon chopped scallions, green part only
• 2 ounces mixed baby greens (1 large handful)
• 1 bunch mint leaves

• Spicy Mango and Mint Sauce:

• 1 mango, peeled and diced fine
• 1/4 teaspoon salt
• 4 tablespoons corn oil
• 1 scotch bonnet pepper, de-seeded and diced (or 1/2 teaspoon dried chili flakes)
• 2 leaves fresh mint, thinly sliced

• Lemongrass and Coconut Sauce:

• 1 stalk of lemongrass, finely diced (about 2 tablespoons)
• 1/3 cup unseasoned rice wine vinegar
• 4 teaspoons dried coconut flakes

• Tamarind and Honey Sauce:

• 3 ounces tamarind paste, seeds removed
• 4 tablespoons honey
• 1 cup apple juice

• Sweet and Sour Pickled Onions:

• 1 large red onion, sliced thin
• 1/2 cup sugar
• 1 cup rice wine vinegar
• 1/4 teaspoon salt

To make the spring rolls, marinate the chicken with pepper, jerk sauce, and black sesame seeds overnight. Cook the chicken on a grill for 8 to 9 minutes or in a 350ºF oven for 10 minutes. Cool chicken and cut into thin strips.

Fill a mixing bowl with lukewarm water, rice wine, and sugar. One at a time, immerse the rice paper inside the warm water until soft, about 30 seconds. Lay wet rice paper on a damp towel, putting the circle back together as much as possible without it tearing. In the center of the wrap place a few leaves of mixed greens, 2 mint leaves, a small pinch of shredded carrots, 1 teaspoon green onions, and 2 to 3 strips of chicken. Fold the bottom edge over the filling and roll upward one turn so the filling is completely encased. Fold over the side casing flaps and continue rolling upward until the roll is secure. Cover with damp paper towels and finish the rest of the rolls.

For the spicy mango and mint sauce, heat the corn oil in a small saucepan. Add the mango and salt and cook on low heat for 8 to 10 minutes. Remove from heat, chill, and mix with the pepper before serving. Garnish the sauce with mint.

To make the lemongrass and coconut sauce, mix together the lemongrass, vinegar, and 3 teaspoons coconut flakes and let sit for 20 minutes. To serve, garnish the sauce with the remaining teaspoon of coconut.

To make the tamarind and honey sauce, put the tamarind paste in a small bowl and mix together with the apple juice. Slowly stir in the honey.

For the sweet and sour pickled onions, put the onions in a medium mixing bowl. Heat the vinegar and sugar in a small pot. When boiling, pour the mixture over the onions and wrap with plastic wrap. Set bowl aside and wait 2 hours before using.