Print
Email
Add a photoServings: 1
Ingredients
- 2 whl Chicken Breasts (skinned or possibly skinless Boneless saves time)
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Five Spice Pwdr
- 1/8 tsp Garlic Pwdr
- 4 slc Ham, (about 1 oz or possibly 30 g each)
- 1 x Egg Beaten
- 2 Tbsp. Lowfat milk, (30 mL)
- 1/4 c. All-purpose Flour
- 4 x Springroll or possibly egg roll wrappers
- 3 c. Vegetable Oil, (750 mL)
Directions
- 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, Lb. breast until very thin using a mallet or possibly rolling pin.
- 2.Combine spices (Salt, Pepper, Five-Spice Pwdr, Garlic Pwdr) sprinkle 1/4 tsp. proportionately 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 lowfat milk in a shallow dish. Coat each lightly with flour then dip into the egg-lowfat milk mix. Place each piece diagonally into a spring roll wrapper. Roll it up securely folding the ends. Brush the end corner with egg mix and a healthy pinch to seal.
- 5.Heat oil in the wok over high heat till it reaches 375 degrees F (190 C). Fry 3 to 4 rolls at a time in the warm oil till golden brown and the chicken is completely cooked (about 5 min). Drain on absorbent paper.
- 6.Cold slightly. and cut into 1-inch slices serve on a bed of shredded lettuce or possibly bock choy. (the green and gold looks very pretty)
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
