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:


  • 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


  • 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.