A unique fusion of Jamaican and Asian flavors, featuring crispy spring rolls filled with seasoned tofu and vegetables, served with a spicy mango salsa inspired by Caribbean cuisine.

Ingredients

• 1 package spring roll wrappers (usually found in the frozen food section or international aisle of most supermarkets)
• 1/2 cup firm tofu, drained and crumbled
• 2 tablespoons jerk seasoning (see below for recipe)
• 1/4 cup chopped scallions
• 1/4 cup shredded carrot
• 1/4 cup sliced bell pepper
• Vegetable oil, for frying
• Spicy mango salsa (see below for recipe)

Seasoning

• 2 tablespoons allspice
• 1 tablespoon thyme
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste

Spicy Mango Salsa

• 2 ripe mangos, diced
• 1/2 cup red onion, diced
• 1 jalapeño pepper, seeded and finely chopped
• 2 tablespoons lime juice
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions

1. Preheat the oil in a deep frying pan or a deep fryer to about 350°F (180°C).
2. In a large bowl, combine the tofu, seasoning, scallions, carrot, bell pepper, and salt and pepper to taste. Mix well until all the ingredients are fully incorporated.
3. Lay a spring roll wrapper on a flat surface. Place about 1/4 cup of the filling mixture in the center of the wrapper.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.Repeat with the remaining wrappers and filling.
5. Fry the spring rolls in batches until they are golden brown and crispy, about 3-4 minutes per batch.
6. Serve the spring rolls warm with the spicy mango salsa for dipping.

Matching Drinks

Gewürztraminer: A white wine with a hint of spice and fruitiness that pairs well with the bold flavors of this dish. 

Pinot Grigio: A crisp and refreshing white wine that complements the bright flavors of this dish.

Herb-Infused Water: If you prefer a non-alcoholic option, herb-infused water (such as lemon or melon)