<p>It’s always fun to put a Jamaican twist on well-known classics. Combining jerk chicken with a spring roll is a great take on Asian food. Scotch bonnet peppers can be hot, so always serve your spring rolls with a sweet, spicy sauce.<br><br> -Chef Conroy</p>
<h3><u>Spring Roll Ingredients</u></h3>
<p>
4 oz pulled jerk chicken<br>
3 tbsp vegetable oil<br>
1/2 white onion, thinly sliced<br>
1/2 red onion, thinly sliced<br>
1 tbsp garlic<br>
1 tsp Scotch bonnet pepper<br>
1 tsp jerk sauce<br>
1 cup white cabbage<br>
1 cup purple cabbage<br>
</p>
<h3><u>Spring Roll Procedure</u></h3>
<ul>
<li>In a sauté pan heat oil until almost smoking; add white and red onions and sauté until aromatic</li>
<li>Add garlic and Scotch bonnet pepper and sauté</li>
<li>Add cabbage and cook until tender</li><li>Remove from stove and add pulled chicken</li>
<li>When chilled, place wonton wrappers on table</li><li>Add 3 tablespoons of mix and fold accordingly</li><li>Deep fry spring rolls until golden brown</li>
</ul>
<h3><u>Sauce Ingredients</u></h3>
<p>
6 Scotch bonnet peppers<br>
4 cups water<br>
1 cup white granulated sugar<br>
1 cup vinegar<br>
</p>
<h3><u>Sauce Procedure</u></h3>
<ul>
<li>Place all ingredient in a stainless steel pot and bring to a boil</li>
<li>Reduce heat to a simmer and allow mixture to reduce by half</li>
<li>Remove sauce from heat and cool</li>
</ul></div> <br><br>
</div>