Phoenix Rolls (Banh Phuong Hoang)
2 inches by 1/2 inch
scallions, spring or green onions
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.