📖 Instructions

1. First things first, let's get that jerk chicken prepped. In a bowl, combine 1 lb boneless, skinless chicken thighs (cut into small cubes), 2 tablespoons jerk seasoning (I prefer Walkerswood, but your favorite brand works just fine!), 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1/4 teaspoon cayenne pepper (adjust to your heat preference, I like things spicy!), 2 cloves garlic (minced), 1 green onion (chopped), and 1 tablespoon vegetable oil. Make sure everything is mixed well, ensuring every piece of chicken is coated in the spicy goodness.
2. Now, cover that bowl and let the chicken marinate in the fridge for at least 30 minutes, but preferably for a few hours, or even overnight for the best flavor. Trust me, the longer it marinates, the more intense the jerk flavor becomes. And who doesn't want more flavor?!
3. While the chicken is marinating, let’s whip up the tamarind sauce. In a small saucepan, combine 1/4 cup tamarind paste (you can find this at most Asian grocery stores or online), 1/4 cup water, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 teaspoon grated ginger, and 1/2 teaspoon red pepper flakes (again, adjust to your heat preference!).
4. Bring the sauce to a simmer over medium heat, stirring occasionally, until it thickens slightly – about 5-7 minutes. Once it's thickened to your liking, remove it from the heat and let it cool. The sauce will thicken even more as it cools, so don't worry if it seems a little thin at first.
5. Time to cook the chicken! Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring frequently, until it’s cooked through and nicely browned – about 8-10 minutes. Make sure you don't overcrowd the pan; cook in batches if necessary to ensure even browning.
6. Now for the fun part: assembling the spring rolls! Lay out a spring roll wrapper on a clean, flat surface. Place a small amount of the cooked jerk chicken (about 2-3 tablespoons) in the center of the wrapper.
7. Fold the sides of the wrapper inward, then tightly roll the wrapper from the bottom up, like you're making a burrito. Moisten the top edge of the wrapper with a little water to seal it shut.
8. Repeat this process with the remaining wrappers and chicken. The number of spring rolls you get will depend on how much filling you use in each one – I usually get around 12-15.
9. Time to get these babies crispy! Heat about 1/2 inch of vegetable oil in a large skillet or pot over medium heat. Once the oil is hot (around 350°F/175°C – if you have a thermometer, use it!), carefully place the spring rolls in the hot oil, making sure not to overcrowd the pan.
10. Fry the spring rolls for about 2-3 minutes per side, or until they’re golden brown and crispy. Remove them from the oil with a slotted spoon and place them on a paper towel-lined plate to drain.
11. Finally, serve those golden, crispy Jerk Chicken Spring Rolls hot with the cooled tamarind sauce for dipping. Garnish with chopped green onions or cilantro for a pop of color, if you're feeling fancy. Enjoy every delicious bite!