Jerk Chicken Rice Paper Rolls With Mango Sauce

Recipe by MarraMamba
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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the onions: put the onion in a saucepan and add the sugar and vinegar. Simmer until the onions have softened and the syrup has cooked down until thickened and sticky. Season and set aside.
  • For the mango sauce: heat the oil in a saucepan and fry the diced mango with a pinch of salt for 8-10 minutes, until very soft. Tip the fruit into a liquidiser and blend until smooth. Push through a sieve and stir in the chopped chilli. Leave on one side.
  • For the chicken: split the chicken breasts in half horizontally, and using a mallet or the base of a heavy pan, bat out each breast between 2 sheets of plastic until flattened – about 0.5cm thickness.
  • Coat the chicken with the jerk sauce and pepper. Leave to marinate in a covered bowl, inside the fridge for an hour or two – overnight if you have the time.
  • Preheat a heavy skillet, and cook the chicken on a high heat for about 3 minutes on each side until tender. After cooling the chicken for a minute, cut the meat into thin shreds.
  • Fill a large bowl with about 0.5-litre lukewarm water; stir in the vinegar and add salt and the sugar.
  • Briefly dip each rice paper wrapper into the warm water. As soon as it softens, lay it out on a damp tea towel, dabbing away any excess water with a paper towel.
  • In the centre of each wrapper put a few salad leaves and 2-3 mint leaves. Pile on a generous teaspoon each of shredded carrots, spring onions and cucumber. Top with a heap of shredded chicken. Finish with a sprinkling of pickled red onions and a sprinkling of sesame seeds.
  • Fold over the ends of each wrapper and roll around the filling in a cigar shape. Halve each roll for easy handling, and serve with the mango dipping sauce.
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