Jamaican flavor with an oriental twist… I’m calling Jamaican Chicken Eggrolls.
- 1/2 lb. ground chicken
- Jamaican spice
- 1/2 cup dried cranberries
- 1 small can crushed pineapple & juice
- 1/2 cup sangria wine
- 2 eggs
- 1/4 cup ice water
- vegetable oil
- Egg roll wrappers
Mix the first 6 ingredients together and set in the fridge to marinate for a few hours.
When ready to cook: Get your frying pan ready and begin to heat the vegetable oil. While it is heating, take the eggs and mix with the ice water and add flour till you have a semi thick paste… you kind of want it runny.
Now take one wrapper at a time and fill with 1 spoonful of the chicken mix. Wrap it up and once you have 5 made dip in the egg & flour mixture… place in oil and cook 5 min each side. If using a deep fryer… cook till golden brown. (You can make more than 5 at a time if you can keep up with them in a regular frying pan. 5 is manageable for me and allows me time to make 5 more as those five cook).
Dipping sauce: I like to take a half can of the jellied cranberry sauce and whisk in cranberry pomegranate juice till its kind of runny but still a little thick… this is great for dipping these in.