Recipe

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• 2 whole boneless skinless chicken breasts
• salt and pepper
• 1/4 tsp italian seasoning
• 1/8 tsp garlic powder
• 4 slices ham (about 1 oz each)
• 1 egg, beaten
• 2 tbsp milk
• 1/4 cup all-purpose flour
• 4 egg roll wraps
• 3 cups vegetable oil (for deep frying)

• 1 Cut breasts in half.
• 2 Pound breast till very thin using a mallet or rolling pin.
• 3 Season with S&P, Italian spice mix and garlic powder the breasts on both side Tightly roll up each ham piece and place in the center of each chicken piece.
• 4 Roll the chicken piece around the ham, tucking in the ends of the chicken about it.
• 5 Combine egg and milk in a shallow dish.
• 6 Coat each chicken piece lightly with flour then dip into the egg-milk mixture.
• 7 Place each piece diagonally into a spring roll wrapper.
• 8 Roll it up securely folding the ends.
• 9 Brush the end corner with egg mixture and a pinch to seal.
• 10 Heat oil in the wok, heat until 375c.
• 11 Fry 3 to 4 rolls at a time in the hot oil until golden and the chicken is completely cooked (about 5 minutes).
• 12 Drain on absorbent paper.
• 13 Cool slightly.
• 14 and cut into 1-inch slices serve on a bed of shredded lettuce or bock choy.