| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 2 |
|
Whole Chicken Breasts (skinned or skinless; Boneless saves time) |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Five Spice Powder |
| 1/8 |
ts |
Garlic Powder |
| 4 |
sl |
Ham; (about 1 ounce or 30 g each) |
| 1 |
|
Egg Beaten |
| 2 |
tb |
Milk; (30 mL) |
| 1/4 |
c |
All-purpose Flour |
| 4 |
|
Springroll or egg roll wrappers |
| 3 |
c |
Vegetable Oil; (750 mL) |
INSTRUCTIONS
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
1/4 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@keyway.net> on Feb 16,
1998
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