Vietnamese Phoenix Rolls - Banh Phuong Hoang |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is not an egg roll. Chicken filled with ham and shrimp. 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 (Nuoc Cham (Vietnamese Spicy Fish Sauce)).
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