Jerk Soul Egg Roll

Recipes

Ingredients:

For the Jerk Chicken Breast: – 1 chicken breast half – 2 tbsp. Walkerswood® mild jerk spice (adjust based on spice level desired) – 1 thumb of ginger, grated – ¼ cup vegetable oil – 1 cup of water For the Candied Sweet Potatoes: – 1 whole large boiled sweet potato, peeled and diced into – 1 inch to 1 ½-inch pieces (fully cooked or use canned sweet potatoes) – ½ cup brown sugar – ¼ cup maple syrup – 1 tbsp. cinnamon – 1 tsp. nutmeg – 1 tbsp. ginger powder – ½ stick of unsalted Real California butter For the Collard Greens: – ¼ cup vegetable oil – 1 bag frozen chopped collard greens, defrosted – ½ Spanish onion, diced – ½ sweet red bell pepper, diced – 2 cloves of garlic, minced – 1 cup chicken broth – 1 tbsp. onion powder – 1 tbsp. garlic powder – 1 tbsp. smoked paprika – 1 tsp. salt and pepper For the Cheese & Mac: – 2 tbsp. of flour – 2 cups boiled macaroni noodles, cooked just past al dente – 4 oz. Real California Sharp Cheddar cheese, shredded – 4 oz. Real California Monterey Jack cheese, shredded – 2 oz. Real California Mozzarella cheese, shredded – ½ tbsp. chicken bouillon powder – ½ tbsp. onion powder – ½ tbsp. garlic powder – 1 tsp. white pepper – ½ tbsp. Badia Complete Seasoning® – 1 ½ cups Real California whole milk (add more if too thick) – 1 package egg roll wrappers – 1 gallon frying oil of choice :Mozzarella, Sharp Cheddar, Monterey Jack Find & Buy

Directions:

To prepare the Jerk Chicken Breast, season chicken breast

with the jerk spice and grated ginger. Marinate for at least an hour.

In an oven safe frying pan, heat ¼ cup of vegetable oil. Fry the marinated chicken breast for 2 minutes on both sides until a light crust forms. Drain the oil and add 1 cup of water.

Deglaze the pan and cover with lid or foil.

Bake chicken at 375°F for 35-40 minutes or until fork tender and able to shred with little effort. Cool to below 40°F.

To prepare the Candied Sweet Potatoes, in a new pan, melt butter, maple syrup, brown sugar, cinnamon, nutmeg, and ginger powder until thoroughly combined. Add diced sweet potato to glaze and toss until completely covered. Allow to cool.

To prepare the Collard Greens, in a sauce pot, heat vegetable oil, sauté starting with the diced red pepper, then add onions and garlic until fragrant and slightly translucent.

Add defrosted collard greens and sauté to deglaze the pan.

Add all of the spices and then cover with the chicken broth.

Simmer on low heat until the broth is reduced to nearly nothing (If necessary, strain before cooling).

Allow to cool.

To prepare the Cheese & Mac, in a saucepan, melt the butter and add the flour, stirring for about 2 minutes. Add the milk and stir constantly until thickened. Turn off the flame and add half of the required cheese measurements and stir until well blended. Add the previously boiled noodles and fold until combined. Allow to cool.

Assembly:

Once everything is cooled below 40°F, lay out two egg roll wrappers on top of each other (double the wrap to avoid leakage as the fillings are moist). Place ½ to 1 tbsp. of each filling, depending on your desired roll size. Combine the remaining cheeses and top off the fillings with 1 tbsp. of that mixture. Roll your egg rolls and seal with water.

In a fryer or deep pot, heat enough oil to deep fry the rolls. Ensure rolls are fully submerged. Fry at 325°F to prevent burning the wrap before the filling is hot. Fry until richly golden brown. Allow to rest for about 15 minutes.

Recipe/Photo Credit: Recipe courtesy of Elizabeth Williams, PhatHeadz Foodie, Newark, N.J.

Per Order:

2 rolls per serving. Serves 3–4.

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