Vietnamese Phoenix Rolls - Banh Phuong Hoang - cooking recipe

Ingredients

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)

Preparation

Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).