Vietnamese Phoenix Rolls Banh Phuong Hoang
This is not an egg roll. Chicken filled with ham and shrimp.
Steps
Slice chicken into 5 thin strips , about 5 per breast.
Flatten with a chinese cleaver or mallet.
Mash shrimp.
Add onions , lemongrass , salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces.
Add a tsp of shrimp to each , and roll.
Secure with toothpicks.
Dip in cornstarch , then fry in oil in a skillet until golden brown.
Serve with my recipe fornuoc cham- vietnamese spicy fish sauce"".
Ingredients
boneless skinless chicken breast halves, ham, shrimp, green onions, lemongrass, salt, pepper, cornstarch, cooking oil, nuoc cham sauce