Phoenix rolls (banh phuong hoang)

- Jane Harris DXDG05A
           - MM:MK VMXV03A
      2    Fileted  chicken breast
     10    Pieces of ham 2" by 1/2"
    1/4 lb Shrimp
      2    Green onions minced
      2 ts Lemon grass minced (fresh)
           Salt
           Black pepper
           Cornstarch
      1 c  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