Cece's Chicken Mushroom Roll

Crispy and juicy appetizer



Serve with store bought Chili Sauce



Chicken breast,mushrooms spice mixture slice of ham and egg roll wrappers



Rolling



6 dried shitake mushrooms(soaked in 1c. of hot water sliced thinly)drain excess liquid,save the broth for stir fry or soup
2 chicken breast boneless and skinless sliced thinly into two
2 green shallots minced
1 clove of garlic minced
1/4t. Chinese five spice powder
2 slices fat free deli ham sliced cut into two
4 sheets spring roll wrapper
  (thawed)
oil for frying,2 wax paper,zip lock bags and parsley for garnish and store bought plum or chili sauce

1. In a Ziploc bag or use 2 wax paper or 2 plastic sheets,lay  chicken breast on top  then cover with another sheet of plastic or waxed paper, using a rolling pin or a food mallet  pound the meat gently until thin repeat it and set aside.
2. Mix the sliced mushrooms,five spice,shallots and minced garlic.
3.Lay a piece of chicken breast on top of  an egg roll wrapper,top it with a slice of ham  and about a tablespoon then the mushroom mixture  spread then  roll  like an egg roll seal it with a little water.  Repeat.
4. Heat wok with 1/2c. oil fry the chicken roll in a medium heat 8-10  minutes on both sides.Garnish and serve with your favorite sauce.Let it rest for a minute before cutting it horizontally.