Ham and chicken rolls

1 Servings

Ingredients

Quantity Ingredient
2 Whole Chicken Breasts (skinned or skinless; Boneless saves time)
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Five Spice Powder
⅛ teaspoon Garlic Powder
4 slices Ham; (about 1 ounce or 30 g each)
1 Egg Beaten
2 tablespoons Milk; (30 mL)
¼ cup All-purpose Flour
4 Springroll or egg roll wrappers
3 cups Vegetable Oil; (750 mL)

Directions

All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable. 1.Cut breasts in half, Remove Bones if necessary, Pound breast till very thin using a mallet or rolling pin.

2.Combine spices (Salt, Pepper, Five-Spice Powder, Garlic Powder) sprinkle ¼ teaspoon evenly over each flattened chicken breast.

3.Tightly roll up each ham piece and place in the center of each chicken piece. Roll the chicken piece around the ham, tucking in the ends of the chicken about it.

4.Combine egg and milk in a shallow dish. Coat each lightly with flour then dip into the egg-milk mixture. Place each piece diagonally into a spring roll wrapper. Roll it up securely folding the ends. Brush the end corner with egg mixture and a pinch to seal.

5.Heat oil in the wok over high heat until it reaches 375 degrees F (190 C). Fry 3 to 4 rolls at a time in the hot oil until golden and the chicken is completely cooked (about 5 minutes). Drain on absorbent paper.

6.Cool slightly. and cut into 1-inch slices serve on a bed of shredded lettuce or bock choy. (the green and gold looks very pretty) Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 16, 1998

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