Vietnamese Phoenix Rolls - Banh Phuong Hoang

• 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)

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).

chicken, ham, shrimp, green onions, salt, pepper, cornstarch, cooking oil, cham sauce

Taken from www.food.com/recipe/vietnamese-phoenix-rolls-banh-phuong-hoang-38051 (may not work)