Phoenix Rolls
Yield
8 servingsPrep
20 minCook
20 minReady
45 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
filleted |
|
| 10 ea |
ham
pieces, 2x1/2 inch thick |
*
|
|
| ¼ | pound |
shrimp
|
|
| 2 | each |
scallions, spring or green onions
minced |
|
| 2 | teaspoons |
lemongrass
minced, fresh |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cornstarch
|
*
|
| 1 | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
filleted |
|
|
ham
pieces, 2x1/2 inch thick |
*
|
||
| 113.4 | g |
shrimp
|
|
| 2 | each |
scallions, spring or green onions
minced |
|
| 1E+1 | ml |
lemongrass
minced, fresh |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cornstarch
|
*
|
| 237 | ml |
vegetable oil
|
|
Directions
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.
