Phoenix Rolls (Banh Phuong Hoang)

Banh Phuong Hoang are Vietnamese stuffed chicken rolls named for the phoenix, and the name fits. Thin-sliced chicken breast wraps around a piece of ham and a hand-pounded shrimp paste made from raw shrimp smashed in a mortar with minced lemongrass, scallions, salt, and pepper.

Each roll gets dusted in cornstarch and fried until the outside is crisp and golden while the filling inside stays juicy. The lemongrass in the shrimp paste is what gives these their perfume.

Serve with a nuoc cham dipping sauce or alongside steamed rice.

Kitchen Tips

• Smash the shrimp into a fine paste in the mortar before adding the lemongrass and scallions. A chunky paste won’t hold together inside the roll.
• Slice the chicken breast as thin as you can. Thin slices roll tightly without cracking, and thin means faster cooking so the outside doesn’t over-brown.
• Cornstarch gives a lighter, crisper crust than flour. Make sure each roll is evenly dusted before frying.