These spring rolls exemplify Chef Martin Maginley's effort to take traditional Jamaican food to another level. The chef at Round Hill Hotel and Villas, Maginley creates dishes like these jerk chicken spring rolls all the time. He takes traditional Jamaican ingredients (the jerk spices are pictured here) and techniques, and throws them into surprising culinary experiments.
8oz boneless chicken breast
1/3 tsp black pepper
1 tbsp jerk sauce (Maginley recommends Walker's Wood if you're not making it yourself.
1 tbsp black sesame seeds
2 tbsp chopped green onions (green part only)
2 tbsp of shredded carrots
1 handful of mixed baby greens
Bunch of medium mint leaves
8 six-inch round sheets of rice paper
3oz rice wine vinegar
Pinch of sugar
1. Marinate the chicken with pepper, jerk sauce and black sesame seeds overnight.
2. Cook chicken on a grill (7-8 minutes) or in an oven (8-10 minutes at 350 degrees).
3. Once chicken has been cooked, cut into thin strips and set aside.
4. In a large bowl, add lukewarm water, 3oz rice wine vinegar and a pinch of sugar.
5. Place rice paper inside the warm water, removing when soft and malleable.
6. Lay wet rice paper on a damp towel, wiping away any excess water.
7. Lay a single sheet of damp rice paper flat. In the center, place a few leaves of baby greens, two or three mint leaves, shredded carrots, green onions and the strips of jerk chicken.
8. Fold one side of the rice paper over and roll.
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