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| Crispy and juicy appetizer |
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| Serve with store bought Chili Sauce |
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| Chicken breast,mushrooms spice mixture slice of ham and egg roll wrappers |
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| 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.
