Ham and Chicken Rolls

Ingredients :

· 2 whole chicken breasts
· 1/2 tsp. salt
· 1/4 tsp. pepper
· 1/4 tsp. five-spice powder
· 1/8 tsp. garlic powder
· 4 slices cooked ham

· 1 egg, beaten
· 2 tbsp. milk
· 1/4 cup all-purpose flour
· 4 spring roll or egg roll wrappers
· 3 cups vegetable oil
· shredded cabbage, for serving

(Cooking Conversion Chart)

Cooking Procedures :

1. Remove skin from chicken and discard. Cut breasts in half. Remove and discard bones. (You may also wish to buy skinless, boneless chicken breasts – though it’s quite expensive a bit but it's worth the effort). By using a mallet or a rolling pin, pound chicken breasts until very thin. Alternatively, by putting the chicken inside a Ziploc resealable zipper bag and flatten it by rolling a canned goods, preferably a bigger size can.

2. In a small bowl, combine salt, pepper, five-spice powder and garlic powder. Sprinkle about 1/4 tsp. of the mixture over each flattened chicken piece.

3. Tightly roll up each ham slice and place on top of a chicken piece. Roll chicken around ham, tucking in ends.

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

5. Heat oil in a wok (or a heavy-bottomed skillet) over high heat until temperature reaches 375°F. Fry 2 to 3 rolls at a time until golden and chicken is completely cooked for about 5 minutes. Drain on paper towels.

6. Cool slightly and then cut into inch diagonal slices to serve.

7. Arrange shredded cabbage leaves on a large serving platter. Place each chicken slices on the platter. Serve with your favorite sauce.