Cooking with FOX 7: Jamaican Jerk Spring Rolls

Emily Madden with H-E-B Cooking Connection makes an Asian recipe with twist.

The recipe is as follows:

Ingredients

• 1 lb chicken thighs
• 1 1/2 Tbsp Adams Reserve Jamaican Jerk Rub
• HEB coleslaw mix, discard dressing
• Spring roll wrappers
• 2-3 ounces thin rice noodles
• Roberts Reserve Jamaican Jerk BBQ Sauce

Method
 

• Season chicken with Adams Rub. Cook in a skillet over medium high heat for 3-4 minutes per side. Set aside and cool until easily handles. Slice into 1 inch pieces.
• Soak rice noodles in hot water for about 2 minutes, or until noodles are soft.
• Place warm water in a medium to large bowl. Soak wrappers one at a time for about a second, wrappers will loosen and become pliable.
• Place on a paper towel and begin to fill. Place 1 piece of chicken in the center, top with a small pile of noodles, then a small pile of the cabbage/carrots.  Make sure not to over fill!.
• Roll up like a burrito and chill until ready to eat.
• Serve with the Roberts Reserve Jamaican Jerk mango BBQ Sauced as a dipping sauce.