Jerk Chicken Jamaican-Style Spring Rolls

Summer/Fall 2006

Served with dipping sauces (recipes below)

  • 2 pounds/just under 1 kg. boneless chicken breast
  • 1/2 teaspoon black pepper
  • 1 teaspoon jerk seasoning
  • 1 tablespoon black sesame seeds
  • 1 medium size carrot shredded
  • 2 ounces/60g green onions (green part only) - chopped
  • 6 ounces/180g mixed baby greens
  • Bunch of medium mint leaves
  • 8 (6-inch) round sheets of rice paper
  • Lukewarm water
  • 3 ounces/112g rice wine vinegar
  • Pinch of sugar


  1. Marinate chicken with pepper and jerk seasoning. Let this sit in the fridge overnight.
  2. Cook chicken on a grill (7 to 8 minutes) or in an oven (8 to 10 minutes at 350 degrees F). Once chicken has been cooked, allow to rest before cutting it into thin strips, then set aside.
  3. In a large bowl, add 2 cups of lukewarm water, 3 ounces rice wine vinegar and a pinch of sugar. Place rice paper inside the warm water, removing when soft and malleable. Lay wet rice paper on damp towel, wiping away any excess water.
  4. Lay a single sheet of damp rice paper flat. In the centre, place a few leaves of baby greens, two or three mint leaves, shredded carrots, green onions, and the strips of jerk chicken. Flap one side of the rice paper over and roll.

-By Martin Maginley

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