Vietnamese Phoenix Rolls - Banh Phuong Hoang

READY IN: 25mins
YIELD: 10 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 for"Nuoc Cham- Vietnamese Spicy Fish Sauce" (recipe#25375).
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