Tired of the same old dinner routine? Craving a vibrant burst of flavor that transports you straight to a sunny Caribbean beach? Then look no further! These Caribbean Chicken Egg Rolls offer a delicious and surprisingly easy way to enjoy the tastes of the islands, all from the comfort of your own kitchen. This recipe blends the familiar fun of egg rolls with a zesty Caribbean twist, perfect for a quick weeknight dinner or a fun appetizer for your next gathering. Get ready to experience a taste of paradise!
Ingredients:
This recipe makes approximately 12 egg rolls.
For the Filling:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 red bell pepper, finely diced
- 1/2 red onion, finely diced
- 1 cup mango salsa (store-bought or homemade – recipe below!)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and pepper to taste
For the Mango Salsa (optional, but highly recommended):
- 1 ripe mango, diced
- 1/2 red onion, finely diced
- 1/4 cup chopped red bell pepper
- 1 jalapeño pepper, seeded and minced (optional)
- 2 tablespoons lime juice
- 1 tablespoon chopped cilantro
- Salt and pepper to taste
For the Egg Rolls:
- 1 package (12 count) egg roll wrappers
- Vegetable oil, for frying
Instructions:
Get Started:
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If making your own mango salsa, combine all ingredients in a bowl and set aside. Allow flavors to meld for at least 15 minutes for best results.
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Cook the chicken breasts. You can boil, bake, grill, or pan-fry them – whichever method you prefer. Once cooked, shred the chicken.
Prepare the Filling:
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Heat the olive oil in a large skillet over medium heat. Add the diced red bell pepper and red onion and cook until softened, about 5 minutes.
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Add the shredded chicken, mango salsa, cheddar cheese, cilantro, lime juice, cumin, garlic powder, and cayenne pepper (if using). Season with salt and pepper to taste. Cook for another 3-5 minutes, stirring occasionally, until heated through and the flavors have melded.
Assemble the Egg Rolls:
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Lay an egg roll wrapper on a flat surface with one corner pointing towards you.
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Place about 2-3 tablespoons of the chicken filling in the center of the wrapper.
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Fold the bottom corner over the filling, then fold in the side corners. Roll up tightly, tucking in the edges as you go. Lightly brush the top edge with water to help it seal.
Fry the Egg Rolls:
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Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat.
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Carefully place the egg rolls in the hot oil, working in batches to avoid overcrowding the pan.
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Fry for 3-4 minutes per side, or until golden brown and crispy.
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Remove the egg rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
Serve and Enjoy! Serve your Caribbean Chicken Egg Rolls immediately with your favorite dipping sauce – sweet chili sauce, sour cream, or even a simple lime aioli would be delicious!
Cooking Tips and Variations:
- For a healthier option, bake the egg rolls in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still delicious!
- Feel free to experiment with different vegetables in the filling, such as corn, zucchini, or carrots.
- Add a dash of your favorite Caribbean spices, like allspice or scotch bonnet pepper, for an extra layer of flavor.
- Leftover filling can be stored in the refrigerator for up to 3 days.
Nutritional Information (per egg roll, approximate):
Calories: Approximately 250-300 Fat: 15-20g Protein: 10-15g Carbohydrates: 20-25g
These delicious and easy Caribbean Chicken Egg Rolls are sure to become a new family favorite. They’re perfect for a quick weeknight meal, a fun appetizer, or even a light lunch. Enjoy the taste of the islands!