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A great appetizer that is sure to please and simple to make

Ingredients:

Chicken:
4 pcs of 100g chicken breast fillet
4 slices Holiday whole-meat ham
1 red bell pepper (sliced into 4 strips)
4 pcs fresh basil
flour (for dusting)
1 egg
2 tbsp milk
2 cups oil (for deep frying)

Sauce:
2 8-ounce cans crushed pineapple with juice (do not drain)
1 cup brown sugar (packed)
1 tbsp cornstarch
1⁄4 teaspoon salt
1 tsp 5 spice powder (alternative: star anise)

Procedure:

1. Roll up one slice of Holiday Whole-Meat Ham, top with bell pepper and basil and place it on the chicken breast.
2. Roll the chicken up firmly and fold the ends under.
3. Whisk the egg and milk together.
4. Coat the chicken with flour. Shake off the excess.
5. Dip in the egg mixture. Shake of the excess.
6. Place the chicken roll diagonally across the spring roll wrapper. Brush some of the egg mixture on the ends of the wrapper.
7. Roll the chicken, tucking the ends in as you roll.
8. Deep fry in oil until golden brown and cooked through. Set aside.
9. In a small sauce pan, mix the brown sugar, cornstarch and salt.
10. Stir in undrained crushed pineapple, lemon juice and 5 spice powder (or star anise).
11. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Serve warm with chicken.