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Chinese Phoenix Rolls
Ingredients
2 boneless skinless chicken breasts
4 ounces fresh shrimp, peeled and deveined
2 green onions, minced
2 teaspoons minced fresh lemon grass
Salt and pepper to taste
10 (2x2½-inch) pieces ham
Cornstarch
1 cup vegetable oil
Details
Serves: 4
Method
Cut each chicken breast into 5 thin slices. Pound the chicken slices to flatten. Mince the shrimp in a food processor by pulsing 4 or 5 times. Add the onions, lemon grass, salt and pepper to the shrimp and pulse until of a paste consistency
Lay 1 chicken strip on a work surface. Place 1 piece of ham on 1 end of the chicken strip. Top with the shrimp mixture. Roll to enclose the filling and secure with a wooden pick. Repeat the process with the remaining chicken, ham and shrimp filling.
Coat the chicken rolls with cornstarch. Heat the oil in a skillet until hot but not smoking Fry the chicken rolls in the hot oil for 3 minutes or until golden brown.
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