Ham & Chicken Egg Roll

Ham & Chicken Egg Roll

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Elizabeth Hatfield


Everyone I have ever made these loves them. My version of what I used to get at a Chinese restaurant in Chinatown Sydney, Australia.


☆☆☆☆☆ 0 votes

4-6 as a starter
25 Min
30 Min
Deep Fry


  • 4
    chicken breast halves, skinless and boneless
  • 4 slice
  • 1/4 tsp
    white pepper, ground
  • 1 Tbsp
  • 1/4 tsp
    chinese five spice powder
  • 1 clove
  • 4
    egg roll wrappers
  • ·
    all purpose flour
  • 1
  • 2 Tbsp
  • ·
    oil for deep frying

How to Make Ham & Chicken Egg Roll


  1. Separate tender from chicken breast.
  2. Pound out chicken breast and tender until very thin being careful not to tear meat. Lay tender piece on top of each large breast, pound lightly. Spread chicken pieces with combined salt, pepper, five spice and crushed garlic. Roll each slice of ham and place on top of chicken, roll up firmly. fold in ends to secure.
  3. Dip chicken rolls in flour thin in combined beaten egg and milk. Place roll diagonally across egg roll wrappers. Fold in ends and roll up securely. Seal end with a little of the egg mixture.
  4. Deep-fry rolls in hot oil until golden brown and cooked through, about 3 minutes (should float once cooked through). Do not have oil too hot or rolls will brown before cooked through. Drain on paper towel. To serve cut into diagonal slices over iceberg lettuce and with sweet & sour sauce.

Printable Recipe Card

About Ham & Chicken Egg Roll

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy

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