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Vietnamese Phoenix Rolls - Banh Phuong Hoang

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1493
Energy (kCal)5.287
Carbohydrates (g)1.3039
Total fats (g)0.0512
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice chicken into 5 thin strips, about 5 per breast. | 2. Flatten with a Chinese cleaver or mallet. | 3. Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste. | 4. Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll. | 5. Secure with toothpicks. | 6. Dip in cornstarch, then fry in oil in a skillet until golden brown. | 7. Serve with my recipe for"Nuoc Cham- Vietnamese Spicy Fish Sauce" (recipe#25375). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 2 boneless skinless boneless - - - -
    ham 10 pieces - - - -
    shrimp 12 -15 deveined 0.0 0.0 0.0 0.0
    green onion 2 teaspoons minced 1.08 0.2296 0.0388 0.0188
    lemongrass 2 teaspoons minced 2.7638 0.7066 0.0508 0.0137
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    cornstarch - - - -
    cooking oil - - - -
    cham sauce nuoc - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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