Chicken, Ham & Shiitake Mushroom Rolls

10 Ingredients

Number of servings

4

1/4teaspoons five spice powder
2/3 cup oriental plum sauce (to serve)
4 sheet frozen spring roll pastry, thawed
6 dried whole shitake mushrooms
2tablespoons parsley (to garnish)
2 green shallots, finely chopped
2 slice leg ham, halved
1 garlic clove, crushed
1L vegetable oil (for deep frying)
4 chicken schnitzels

Method

Step 1 of 5

Place mushrooms into a bowl and cover with boiling water. Soak for 10 minutes. When soft, drain and squeeze out excess water. Trim off stems and discard.

Step 2 of 5

Finely chop mushrooms and combine with shallots, garlic and five-spice. Set aside.

Step 3 of 5

Lay a piece of schnitzel between 2 sheets of baking paper and tap with a rolling pin until thin. Repeat with remaining schnitzels. Cover each with a slice of ham and spread with 1/4 of the mushroom mixture. Roll up firmly.

Step 4 of 5

Lay a pastry sheet on a clean work surface. Place one chicken roll across the corner and roll up folding in the sides. Wet the sides with a little water to seal.

Step 5 of 5

Fill a saucepan two-thirds full with oil and heat over medium heat. When hot, lower in 2 of the rolls and cook for 8-10 minutes until golden brown. Repeat with remaining rolls. Slice on an angle, garnish with parsley and serve with plum sauce.