Jerk Spring Rolls

Spring rolls, with a Caribbean fusion twist!


Rice and Peas



Rice and Peas

  1. Combine Coconut Milk and water in a 3 litre (3 quart) pot and bring to a boil.
  2. Add the scallion/green onion, thyme, Red Kidney Beans, salt and stir well.
  3. Stir in Rice and the whole scotch bonnet pepper (you want to make sure the pepper doesn’t burst) cover and bring to a boil.
  4. Once it’s started to boil, lower the flame, and allow rice to cook until grains are tender.

Serve hot with your favorite fish, chicken or meat and a nice salad (I like coleslaw). In my case, we will be cooling the rice down to go in the Spring Rolls.

Jerk Chicken 

  1. Combine all ingredients together in a bowl, mix well and let marinate in fridge for 4 to 24 hours.
  2. Cook chicken in oven at 375˚F for 30 mins, turning once. Chicken can also be cooked on the grill with medium heat turning often until done.

Spring Rolls 

  1. Using pre-made spring rolls, lay the square-shaped shell on the table, turn it to have one corner facing towards you (like a diamond).
  2. Spoon a dollop of filling into the center of the shell.
  3. Take the bottom point of the diamond and roll over the filling.
  4. Take the left corner and fold halfway over the filling.
  5. Repeat with the right corner.
  6. Roll again.
  7. Dip the last corner in water or egg wash and roll one more time.
  8.  Fry

You can see Chef Kareema cooking up a storm at JerkFest’s 20th-anniversary celebration, which will take place virtually from August 6th – 8th. JerkFest is an annual event in Toronto, celebrating Caribbean food, culture, and community. You can find more information at!