Phoenix Rolls Banh Phuong Hoang Food

VIETNAMESE PHOENIX ROLLS - BANH PHUONG HOANG

Vietnamese Phoenix Rolls - Banh Phuong Hoang image

Make and share this Vietnamese Phoenix Rolls - Banh Phuong Hoang recipe from Food.com.

Provided by PalatablePastime

Categories Ham

Time 25m

Yield 10 rolls

Number Of Ingredients 10

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)

Steps:

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).

Nutrition Facts : Calories 153.4, Fat 2.4, SaturatedFat 0.5, Cholesterol 196.1, Sodium 309.3, Carbohydrate 1.2, Protein 29.8

PHOENIX ROLLS (BANH PHUONG HOANG)

Phoenix Rolls (Banh Phuong Hoang) image

65

Categories Chicken Vietnamese Shrimp Poultry Chicken breast

Time 30m

Yield 4

Number Of Ingredients 18

Ingredients

chicken breasts
ham
shrimp
scallions, spring or green onions
lemongrass
salt
black pepper
cornstarch
vegetable oil
chicken breasts
ham
shrimp
scallions, spring or green onions
lemongrass
salt
black pepper
cornstarch
vegetable oil

Steps:

Cut each chicken breast into 5 thin slices. Place shrimp in mortar and smash into a paste, add onions, lemon grass, salt and pepper continue mashing until you have a paste. Lay chicken fillet on flat surface, place a piece of ham on 1 end, top ham with 1/10 of shrimp mixture. Roll up, dip in cornstarch and fry in oil until golden.

Nutrition Facts :

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