Phoenix Rolls (banh Phuong Hoang)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Vietnamese | Poultry, Vietnamese | 4 | Servings |
INGREDIENTS
| Jane Harris DXDG05A | ||
| MM:MK VMXV03A | ||
| 2 | Fileted chicken breast | |
| 10 | Pieces of ham 2" by 1/2" | |
| 1/4 | lb | Shrimp |
| 2 | Green onions minced | |
| 2 | t | Lemon grass minced, fresh |
| Salt | ||
| Black pepper | ||
| Cornstarch | ||
| 1 | c | Cooking oil |
INSTRUCTIONS
Cut each chicken breast into 5 thin slices 2. Place shrimp in mortar and smash into a paste, add onions, lemon grass, salt and pepper continue mashing until you have a paste 3. Lay chicken fillet on flat surface, place a piece of ham on 1 end, top ham with 1/10 of shrimp mixture 4. Roll up , dip in cornstarch and fry in oil until golden. I have never tried this without the ham, but it seems like it might work. Dgeign From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 591
Calories From Fat: 524
Total Fat: 59.2g
Cholesterol: 50.4mg
Sodium: 496.6mg
Potassium: 121.8mg
Carbohydrates: 8.6g
Fiber: <1g
Sugar: <1g
Protein: 7.5g