Phoenix rolls (banh phuong hoang)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - Jane Harris DXDG05A MM:MK VMXV03A | ||
| 2 | Fileted chicken breast | |
| 10 | Pieces of ham 2\" by 1/2\" | |
| ¼ | pounds | Shrimp |
| 2 | Green onions minced | |
| 2 | teaspoons | Lemon grass minced (fresh) |
| Salt | ||
| Black pepper | ||
| Cornstarch | ||
| 1 | cup | Cooking oil |
Directions
1. Cut each chicken breast into 5 thin slices 2. Place shrimp in mortar and smash into a paste, add onions, lemon grass, salt and pepper continue mashing until you have a paste 3. Lay chicken fillet on flat surface, place a piece of ham on 1 end, top ham with ⅒ of shrimp mixture 4. Roll up , dip in cornstarch and fry in oil until golden. I have never tried this without the ham, but it seems like it might work. Dgeign
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