Jerk chicken rolls have a bit of an oriental influence, owing to the folks from the Far East being hired to work in the Caribbean during British Colonialism. Today, this has become a big part of its tradition and I have been influenced to use left over jerk chicken with some flavored rice paper, and fresh julienne vegetables with the jerk jus. This is delicious when paired with a side of mango and pomegranate salsa. It is definitely a fusion of the native ingredients of the island and its indigenous culture. This recipe makes 5 rolls.

The Rice paper Ingredients:

  1. Rice paper sheets: 5 nos.
  2. Hot Water: 1 liter
  3. Rice Wine: 4 tablespoons
  4. Salt: 1 teaspoon
  5. Sugar: 1 teaspoon

The Vegetables Ingredients:

  1. Julienne Carrot: 50 grams
  2. Julienne Mooli: 50 grams
  3. Julienne Cucumber: 50 grams
  4. Chopped Coriander: 10 grams

The Jerk Chicken:

  1. Jerk Chicken: 200 grams
  2. Jerk Jus: 50 grams


  1.  In a flat container put hot water, rice wine, salt and sugar and stir well.
  2. Then take a chopping board and wrap around with a clean kitchen cloth – this basically helps in the rolling process, you get nice and tight rolls without having to worry about the paper breaking.
  3. Mix together the jerk chicken and jerk jus, and keep it ready along with the vegetables.
  4. Now very carefully put one rice paper sheet in the hot water for about 30-45 seconds; then quickly remove and place on the chopping board.
  5. Gently place the vegetables and chopped coriander in the middle of the rice paper in such a way that it runs the width of the sheet. Add a little bit of the jerk chicken mix.
  6. Starting from your end, lift the rice paper and fold it over like a half moon.
  7. Then using your finger, slowly pull back the top half of the paper all the while tucking your fingers under the mix; this will enable the mix to be wrapped around the paper.
  8. Make another turn this time folding the sides in and making sure you use your finger to tuck in and tighten the roll.
  9. Once this is rolled, place on an oiled tray.
  10. Then cut diagonally and serve with the Mango and Pomegranate salsa.
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