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    You are in: Home / Recipes / Vietnamese Phoenix Rolls - Banh Phuong Hoang Recipe
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    Vietnamese Phoenix Rolls - Banh Phuong Hoang

    Vietnamese Phoenix Rolls - Banh Phuong Hoang. Photo by I'mPat

    1/1 Photo of Vietnamese Phoenix Rolls - Banh Phuong Hoang

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Sue Lau's Note:

    This is not an egg roll. Chicken filled with ham and shrimp.

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    Units: US | Metric


    1. 1
      Slice chicken into 5 thin strips, about 5 per breast.
    2. 2
      Flatten with a Chinese cleaver or mallet.
    3. 3
      Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
    4. 4
      Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
    5. 5
      Secure with toothpicks.
    6. 6
      Dip in cornstarch, then fry in oil in a skillet until golden brown.
    7. 7
      Serve with my recipe for"Nuoc Cham- Vietnamese Spicy Fish Sauce" (Nuoc Cham (Vietnamese Spicy Fish Sauce)).

    Browse Our Top Ham Recipes

    Ratings & Reviews:

    • on October 03, 2008


      Made these as part of an appy night for 3 (the DM, DS and myself) and served with sweet and sour sauce. With the 2 breasts and the tenderloins from them I got 12 rolls and as my 12 shrimp were more medium than small I ended up with nearly half the mix over (will use in steamed dim sums tomorrow). We all thoroughly enjoyed and gave it the big five up. Thank you Sue L, made for Newest ZAAR Tag.

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    Nutritional Facts for Vietnamese Phoenix Rolls - Banh Phuong Hoang

    Serving Size: 1 (247 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 153.4
    Calories from Fat 21
    Total Fat 2.3 g
    Saturated Fat 0.4 g
    Cholesterol 196.0 mg
    Sodium 309.3 mg
    Total Carbohydrate 1.1 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 29.8 g

    The following items or measurements are not included:



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