Easy Jerk Chicken Egg Rolls

Heat a tablespoon of olive oil in a large skillet over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
Add cabbage and carrots to the skillet and season with salt, black pepper and optionally cayenne pepper. Cook for 3 - 5 minutes or until the cabbage begins to wilt but still has some crunch.
Add shredded jerk chicken, green onions, fresh thyme and lime juice. Cook for another 1-2 minutes. Taste for seasoning set aside and let the mixture cool completely.

Fill a dutch oven or heavy bottom pot with about 2-3 inches of oil and heat over medium-high heat until it reaches 350 degrees F.
Mix one tablespoon of cornstarch with 1/4 cup water to make the slurry we'll use to seal the egg roll wrappers.
While the oil is heating, you can start assembling the egg rolls. Working with one wrapper at a time, place about 2 tablespoons of the jerk chicken mixture in the center of the egg roll wrapper.
With your finger or silicone pastry brush, dampen the top of the edges of the wrapper with the cornstarch slurry. Fold the bottom corner of the wrapper over filling. Bring in the sides and roll to the opposite edge of where you started. Repeat with remaining wrappers and filling mixture.
When the oil reaches 350 degrees F, carefully add a few egg rolls at a time to the pot and fry for 2-3 minutes or until golden brown. With a slotted spoon or tongs, remove from oil and place on a wire rack to drain.
Serve immediately with a savory or sweet sauce and enjoy!