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:
- Rice paper sheets: 5 nos.
- Hot Water: 1 liter
- Rice Wine: 4 tablespoons
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
The Vegetables Ingredients:
- Julienne Carrot: 50 grams
- Julienne Mooli: 50 grams
- Julienne Cucumber: 50 grams
- Chopped Coriander: 10 grams
The Jerk Chicken:
- Jerk Chicken: 200 grams
- Jerk Jus: 50 grams
- In a flat container put hot water, rice wine, salt and sugar and stir well.
- 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.
- Mix together the jerk chicken and jerk jus, and keep it ready along with the vegetables.
- 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.
- 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.
- Starting from your end, lift the rice paper and fold it over like a half moon.
- 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.
- Make another turn this time folding the sides in and making sure you use your finger to tuck in and tighten the roll.
- Once this is rolled, place on an oiled tray.
- Then cut diagonally and serve with the Mango and Pomegranate salsa.