Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2		boneless skinless	1560.3596	0.0	189.1482	83.9147
salt pepper				-	-	-	-
italian seasoning	1/4	teaspoon		-	-	-	-
garlic powder	1/8	teaspoon		1.2826	0.2818	0.0641	0.0028
ham	4	slices		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
purpose flour	1/4	cup		-	-	-	-
egg	4			71.5	0.36	6.28	4.755
vegetable oil	3	cups		5637.48	0.0	0.0	654.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.