Chicken & Ham Rolls
December 21, 2014
"This is from the Women's Weekly Chinese cookbook circa 70's. Over the years we have had to modify the recipe as the chicken breasts have gotten bigger and the spring rolls wrappers (now approximately 22cm square) have gotten smaller so you can no longer pound a half breast and fit it into the spring roll wrapper, the wrapper is way to small, so I give you my version of how I do it now. I have written the recipe using one breast with fillet which will give you 4 small rolls, enough for 4 people as an entrée. I have changed the original recipe a little and post here how I have been making it since the 70's."
- Serving Size: 1 (138.9 g)
- Calories 222.4
- Total Fat - 6.8 g
- Saturated Fat - 2.2 g
- Cholesterol - 133.6 mg
- Sodium - 747.7 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 0.7 g
- Sugars - 0.6 g
- Protein - 30.9 g
- Calcium - 43.4 mg
- Iron - 1.7 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.3 mg
Mix the salt, pepper, five spice powder and garlic clove together and set aside.
Lightly beat the egg and milk together.
Remove fillet from the breast (if you have no fillet you will only get 3 rolls) and then slice breast into 3 thin pieces and lightly pound to even out if necessary.
Place a piece of chicken diagonally on your wrapper, if to large trim down from either side of the chicken.
Remove your slice of chicken to a board and rub a little of the salt mix over the chicken and then put a layer of ham on top and some finely sliced spring onion and then roll up and then put onto the wrapper diagonally and fold the corner over you chicken roll and then bring in the sides and then continue to roll the wrapper to the other corner (use a little of the egg wash to seal if required).
Continue to make other 3 in the same manner.
Heat deep fryer to 180C degrees lower rolls in using a slotted spoon (depending on size of fryer you may have to do in batches) and fry until golden brown, 2 to 3 minutes and then remove and put on kitchen paper.
To serve you can halve and serve with sauce of your sauce, we like sweet and sour and some rice if you wish or using a serrated knife slice into pieces and pass around as an appetizer with a dipping sauce.
Tips & Variations
No special items needed.