Vietnamese Phoenix Rolls - Banh Phuong Hoang

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

• Ready In: 25 mins
• Yields: 10 rolls

Ingredients

• 2  boneless skinless chicken breast halves
• 10  pieces ham, about 2 x 1/2 inch strips
• 12 -15  small shrimp, cleaned and deveined
• 2  teaspoons  minced green onions
• 2  teaspoons  minced lemongrass (optional)
• 1⁄2 teaspoon salt (to taste)
• 1⁄4 teaspoon pepper (to taste)
•  cornstarch
•  cooking oil
•  nuoc cham sauce (recipe ID #25375 Nuoc Cham - Vietnamese Spicy Fish Sauce)

Directions

1. Slice chicken into 5 thin strips, about 5 per breast.
2. Flatten with a Chinese cleaver or mallet.
3. Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
4. Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
5. Secure with toothpicks.
6. Dip in cornstarch, then fry in oil in a skillet until golden brown.
7. Serve with my recipe for"Nuoc Cham- Vietnamese Spicy Fish Sauce" (recipe#25375).