SUNSHINE TABASCO® TRIO

Island Jerk Chicken Rolls with Mango Relish

Ingredients Weight Measure
Chicken breasts 3 ea.
Jerk seasoning 1 Tbsp.
White onion, julienne 1/2 ea.
Garlic, minced 2 tsp.
Carrot, julienne 1 ea.
Cabbage, shaved 1 cup
White wine 1/4 cup
TABASCO® brand Habanero Sauce 1 Tbsp.
Spring roll wrapper skins 4 ea.
Mangoes, diced 2 ea.
Red bell pepper, diced 1/2 ea.
Green bell pepper, diced 1/2 ea.
Cilantro, chopped 1/2 bunch
TABASCO® brand Habanero Sauce 1 Tbsp.

Bacalao Fiesta Rolls with Fresca Sauce

Ingredients Weight Measure
Salted cod, soaked 4 oz.
Corn, on cob, roasted 1 ea.
Garlic, minced 2 tsp.
Black beans, cooked 1/2 cup
Roma tomatoes, diced 2 ea.
Cumin, toasted 1 tsp.
Cilantro, chopped 1/2 bunch
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Spring roll wrapper skins 4 ea.
Roma tomatoes, diced 6 ea.
Red onion, diced 1/2 ea.
Cilantro, chopped 1/2 bunch
Tomato juice 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.

Asian Vegetable Rolls with Peanut Dipping Sauce

Ingredients Weight Measure
Sesame oil 1 Tbsp.
Green bell pepper, julienne 1/2 ea.
Red bell pepper, julienne 1/2 ea.
Red onion, julienne 1/2 ea.
Cabbage, shaved 1/2 cup
Bean sprouts to taste
Rice noodles, cooked 1/4 cup
Cashews, chopped 1/2 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Spring roll wrapper skins 4 ea.
Salt to taste
Peanut butter 3/4 cup
Ginger, pickled 1 Tbsp.
Cilantro, chopped 2 tsp.
Coconut milk 1/4 cup
Sweet chili sauce 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.

Method

  1. For the Island Jerk Chicken Rolls, rub jerk seasoning on chicken; allow to sit for 30 minutes. Sauté onions and garlic for 2 minutes; add carrots and cabbage. Sauté about 2 minutes, or until carrots are cooked. Deglaze with white wine and allow to reduce until wine almost dissipates. Remove mixture from heat; allow to cool.
  2. Cut chicken into small pieces. Place chicken in a food processor; pulse until chicken is ground. Sauté ground chicken until cooked through. Remove from heat; allow to cool. Add chicken to cabbage mixture and mix together. Add TABASCO® Habanero Sauce; mix to incorporate. Set aside.
  3. For the Mango Relish, mix all ingredients to incorporate.
  4. For the Bacalao Fiesta Rolls, take soaked cod fish, remove skin and place cod in food processor. Pulse to shred fish. Remove corn from cob. Sauté garlic with corn, black beans and tomatoes. Add cod and toasted cumin. Cook until heated through. Remove from heat, fold in cilantro and TABASCO® Chipotle Pepper Sauce.
  5. For the Fresca Sauce, mix all ingredients to incorporate.
  6. For the Asian Vegetable Rolls, add sesame oil to hot pan. Add peppers, red onions, cabbage and bean sprouts. Add cooked noodles, toss quickly and remove from heat. Fold in chopped cashews and TABASCO® Green Jalapeño Pepper Sauce.
  7. For the Peanut Sauce, place all ingredients in a blender. Blend to incorporate, until desired consistency is reached.
  8. To assemble rolls, place 1 wrapper skin on a clean work surface, with a corner nearest you. Place about 3 oz. filling mixture 3" from the edge of the bottom corner. Dab each corner with eggwash. Fold bottom corner over mixture. Fold in the 2 side corners and roll to tightly enclose the mixture. Place roll on baking sheet and continue making rolls (4 rolls for each mixture). Heat 1/4 cup vegetable oil in a heavy-bottomed pan. When oil is hot (not smoking), place rolls in oil. Turn when rolls are golden brown on one side and sear other side until golden brown. Transfer rolls to paper towels to absorb excess oil.
  9. To serve, halve rolls and place one of each flavor upright in the middle of each plate. Place 1 Tbsp. each condiment around rolls, serve warm.

Yield: 12-20 servings