Recipe 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
Recipe method
- 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.
Other chinese recipes:
Ham and chicken rolls recipe
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