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 Procedures :
- 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.
- 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.
- Tightly roll up each ham slice and place on top of a chicken piece. Roll chicken around ham, tucking in ends.
- 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.
- 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.
- Cool slightly and then cut into inch diagonal slices to serve.
- Arrange shredded cabbage leaves on a large serving platter. Place each chicken slices on the platter.
- Serve with your favorite sauce.
