"Jerk Chicken Mini Eggrolls on a Stick" or "How I Changed a Takeout Dinner Into Hors D'oeuvres With 1 Ingredient"

Ever been invited to a small backyard BBQ and wanted to bring something a bit special but do not have a lot of time? These Mini Jerk Chicken Egg Rolls can be made from the ingredients of a takeout Jerk Chicken Dinner and a package of Egg Roll wrappers! You will be the hit of the party and no one will know that you did not make them from scratch.

These are also perfect for gatherings as wandering fingers need not touch any of the food on the platter, you just need to grab the stick!

• 1 large takeout Jerk Chicken dinner with Rice & Peas and Coleslaw
• 1 package Eggroll Wrappers
• 1 egg (for sealing the wrappers)
• 1 package of Skewers
• vegetable oil for deep frying
• 1 bottle Hot Sauce for dipping

The fist step is to deconstruct the Jerk Chicken dinner into ingredients for the Eggroll.

• Shred the Jerk Chicken
• Drain the liquid from the Coleslaw
• Scoop an equal amount of Rice & Peas

Prepare the egg wash to seal the Egg Rolls, just break an egg into a container and stir it to break up the yolk.

Since we want to make "mini" Egg Rolls in order for them to be eaten on a Skewer we must first trim the Egg Roll wrappers. Cut off about 25% of the Egg Roll wrapper but keeping it square.

Select one wrapper and place it at a 45 degree angle. Place a small amount of the shredded Jerk Chicken on the bottom half. Next take some of the rice and place it next to the chicken. Lastly take some of the Coleslaw and place it on top of the other two.

Take the bottom of the wrapper and wrap it over the filling, then fold the sides over to "lock in" the filling (it should look like a "Pope Hat" at this point. Next brush the egg wash over the top edges of the wrapper. Lastly roll the bottom of the Egg Roll over the egged top edge of the wrapper. The egg wash will seal the Egg Roll so that it does not fall apart when fired. (There are may great Instructables that show videos of how to roll an Egg Roll).

Once the Egg Roll is "rolled" you can insert the skewer through its center. I skewered the un-fried Egg Rolls as I only had a small pot of oil to fry them in and it was easier and safer for me to deep fry them this way. (You could also fry them first and skewer them afterwards, or not at all!)

Preheat a neutral oil, like Crisco Vegetable Oil, to 350 degrees F. I used the cut off scraps of the wrappers to test that the oil was hot enough even though I also had a candy thermometer in the oil as it is always best to test the temperature on something "disposable".

When the oil is hot enough select one skewer and dip the Egg Roll into the pot. (Note: Be careful as the hot oil may splash or bubble up when the Egg Roll is added!). Cooking will only take a minute or two as the filling is already "pre-cooked" and we are actually only frying the thin wrapper. When the Egg Roll starts to turn brown and bubble up, rotate skewer to ensure that it is fried evenly. Once done, remove the Egg Roll and place it on a paper towel to drain any excess oil. Repeat, until all are cooked.

(Bonus: The fried wrapper scraps make a perfect little snack as you are cooking!)

To serve these Mini Jerk Chicken Egg Rolls just plate them creatively (I used a mini cast iron frying pan to keep in the theme!). Add a bowl of dipping sauce, I used some Mango hot sauce from a local BBQ place. This sauce is very flavorful and fruity but not "too" hot so it works well as a dipping sauce. The combination of the egg roll wrappers with the mixture of the coleslaw / rice inside tends to lessen the spice level of the Jerk Chicken so some heat in the sauce makes it a great companion.

These are perfect for gathering as wandering fingers need not touch any of the food on the platter, you just need to grab the stick!

And this is how I changed a takeout Jerk Chicken dinner into Hors D'oeuvres with 1 ingredient!

Enjoy!