Ham and Chicken Rolls
	     All Ingredients should be prepared before you start cooking 
	     this will save time and make cooking the dish easier and
	     more enjoyable. 
	          2 Whole Chicken Breasts (skinned or skinless, Boneless 
	            saves time) 
	          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 or 30 g each) 
	          1 Egg Beaten 
	          2 Tablespoons Milk (30 mL) 
	          1/4 Cup All-purpose Flour 
	          4 springroll or egg roll wrappers 
	          3 cups vegetable Oil (750 mL) 
	   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

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