Jerk Chicken Egg Rolls with Mango Sauce

For the habanero sauce: Combine the sweet and tangy flavors of mango with 3/4 cup of water, rice vinegar, garlic, and salt in a small saucepan. Add most of the brown sugar, reserving 1 teaspoon to add later for extra sweetness. Bring the mixture to a boil, then reduce heat to medium-low; cook for 5 minutes. Add habanero peppers and simmer for 2 minutes, allowing the flavors to meld together. Mix 2 tablespoon of water with cornstarch; stir slurry into the saucepan and cook over medium-high until thick, 3 to 5 minutes. You can choose to leave the mixture chunky or blend it for a smoother texture.

For the filling: Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add chicken thighs and sauté until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken for a boost of flavor. Add shallot and garlic; cook and stir until the shallot begins to soften, about 3 minutes. Reduce heat to medium; add cabbage, carrots, and the reserved sugar for a hint of sweetness. Cook until the cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning and adjust as needed. Let the mixture cool down.

Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes, bringing out their natural sweetness. Transfer the plantains onto a paper towel and let cool down.

Separate and place egg roll wrappers onto your work surface. Mix the egg with water for an egg wash to help seal the edges. Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixture across the center. Sprinkle plantain bits on top for added flavor and texture. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over filling onto the opposite corner to form a triangle, pressing edges together to seal. Fill and fold remaining egg rolls.

Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in hot oil, turning occasionally, until golden brown, about 5 minutes. Remove and drain on paper towels or a rack to serve with the mango-habanero sauce.