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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the onions: put the onion in a saucepan and add the sugar and vinegar. Simmer until the onions have softened and the syrup has cooked down until thickened and sticky. Season and set aside. | 2. For the mango sauce: heat the oil in a saucepan and fry the diced mango with a pinch of salt for 8-10 minutes, until very soft. Tip the fruit into a liquidiser and blend until smooth. Push through a sieve and stir in the chopped chilli. Leave on one side. | 3. For the chicken: split the chicken breasts in half horizontally, and using a mallet or the base of a heavy pan, bat out each breast between 2 sheets of plastic until flattened – about 0.5cm thickness. | 4. Coat the chicken with the jerk sauce and pepper. Leave to marinate in a covered bowl, inside the fridge for an hour or two – overnight if you have the time. | 5. Preheat a heavy skillet, and cook the chicken on a high heat for about 3 minutes on each side until tender. After cooling the chicken for a minute, cut the meat into thin shreds. | 6. Fill a large bowl with about 0.5-litre lukewarm water; stir in the vinegar and add salt and the sugar. | 7. Briefly dip each rice paper wrapper into the warm water. As soon as it softens, lay it out on a damp tea towel, dabbing away any excess water with a paper towel. | 8. In the centre of each wrapper put a few salad leaves and 2-3 mint leaves. Pile on a generous teaspoon each of shredded carrots, spring onions and cucumber. Top with a heap of shredded chicken. Finish with a sprinkling of pickled red onions and a sprinkling of sesame seeds. | 9. Fold over the ends of each wrapper and roll around the filling in a cigar shape. Halve each roll for easy handling, and serve with the mango dipping sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mango	1		ripe peeled diced	99.0	24.717	1.3530000000000002	0.627
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
scotch bonnet pepper	1/2	teaspoon	diced	-	-	-	-
red onion	2		sliced	120.0	28.02	3.3	0.3
caster sugar	50			-	-	-	-
white wine vinegar	50			-	-	-	-
chicken breast	4		batted	-	-	-	-
jamaican jerk spice	1	tablespoon		-	-	-	-
black pepper		pinch	ground	-	-	-	-
white wine vinegar	3	tablespoons		-	-	-	-
rice paper	8 -10			-	-	-	-
baby green	1	handful	mixed	-	-	-	-
mint leaf	8 -12			-	-	-	-
carrot	2		shredded	104.96	24.5248	2.3808	0.6144
spring onion	2		shredded	-	-	-	-
cucumber	1/2		shredded	7.98	1.4364	0.3923	0.1064
black sesame seed	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.