1.Cut breasts in half, Remove Bones if necessary, Pound breast till very thin using a mallet or rolling pin.

2.Combine spices (Salt, Pepper, Five-Spice Powder, Garlic Powder)sprinkle 1/4 teaspoon evenly over each flattened chicken breast.

3.Tightly roll up each ham piece and place in the center of each chicken piece. Roll the chicken piece around the ham, tucking in the
ends of the chicken about it.

4.Combine egg and milk in a shallow dish. Coat each lightly with flour then dip into the egg-milk mixture. Place each piece diagonally into a
spring roll wrapper. Roll it up securely folding the ends. Brush the end corner with egg mixture and a pinch to seal.

5.Heat oil in the wok over high heat until it reaches 375 degrees F (190 C). Fry 3 to 4 rolls at a time in the hot oil until golden and the
chicken is completely cooked (about 5 minutes). Drain on absorbent paper.

6.Cool slightly. and cut into 1-inch slices serve on a bed of shredded lettuce or bok choy. (the green and gold looks very pretty)