Ham and Chicken Rolls
Ingredients:
2 Whole Chicken Breasts (skinless, boneless)
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Five Spice Powder
1/8 Teaspoon Garlic Powder
4 Slices of Ham (about 1 ounce each)
1 Egg Beaten
2 Tablespoons Milk
1/4 Cup All−purpose Flour
4 springroll or egg roll wrappers
3 cups vegetable Oil
Directions:
- Cut breasts in half, Remove Bones if necessary, Pound breast till very
thin using a mallet or rolling pin. - Combine spices (Salt, Pepper, Five−Spice Powder, Garlic Powder) sprinkle
1/4 teaspoon evenly over each flattened chicken breast. - 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. - 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. - Heat oil in the wok over high heat until it reaches 375 degrees F.
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. - Cool slightly. and cut into 1−inch slices serve on a bed of shredded
lettuce or bock choy.