Recipe - Phoenix Rolls (Banh Phuong Hoang)

Jane Harris DXDG05A
MM:MK VMXV03A
2 Fileted chicken breast
10 Pieces of ham 2" by 1/2"
One fourth pound Shrimp
2 Green onions minced
2 teaspoon Lemon grass minced (fresh)
Salt
Black pepper
Cornstarch
1 cup Cooking oil

1. 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