Ham And Chicken Rolls
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These easy-to-make spirals are attractive and very flavourful.
Serve with Sweet And Sour Sauce.
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Boneless, skinless chicken breast halves (4 oz., 113 g, each)
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4
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4
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Slices of deli ham, halved lengthwise
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4
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4
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Chinese five-spice powder
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1/2 tsp.
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2 mL
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Garlic clove, minced (or 1/4 tsp., 1 mL,powder)
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1
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1
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Salt
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1/4 tsp.
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1 mL
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All-purpose flour
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1 tbsp.
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15 mL
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Water
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1 tbsp.
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15 mL
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Spring roll wrappers (6 inch, 15 cm,square)
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4
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4
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All-purpose flour
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3 tbsp.
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50 mL
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Large eggs, fork-beaten
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1-2
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1-2
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Cooking oil, for deep-frying
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Pound chicken to 1/3 inch (1 cm) thickness. Lay 1 slice of ham over each piece of chicken.
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Combine five-spice powder, garlic and salt in small cup. Sprinkle small amount over each ham slice.Roll up from short side.
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Combine first amount of flour and water in separate small cup.
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Lay 1 wrapper on work surface with 1 corner closest to you. Roll 1 chicken roll into second amount of flour then dip into egg. Place chicken roll across wrapper. Brush edges of wrapper with flour paste. Fold up
1 corner over filling. Fold in both sides. Roll up tightly to seal. Repeat with remaining chicken rolls and wrappers.
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Deep-fry in hot (350°F, 175°C) cooking oil for about 5 minutes until golden and chicken is no longer pink inside. Cut each roll into four 1/2 inch (12 mm) slices, for a total of 16 slices.
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1 slice:
91 Calories; 2.8 g Total Fat (1.3 g Mono, 0.6 g Poly, 0.6 g Sat); 35 mg Cholesterol;6 g Carbohydrate; trace Fibre; 9 g Protein; 200 mg Sodium
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Reprinted from Chinese Cooking © Company's Coming Publishing Limited
www.companyscoming.com
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