Vietnamese Phoenix Rolls Banh Phuong Hoang
Delight your taste buds with Vietnamese Phoenix Rolls (Bánh Phượng Hoàng), a tantalizing blend of crispy perfection and bold, aromatic flavors. These golden fried rolls are stuffed with a delectable mixture of succulent shrimp, tender chicken, earthy wood ear mushrooms, and vibrant vegetables like julienned carrots and bean sprouts, all seasoned with fragrant fish sauce and a hint of white pepper. Wrapped in delicate rice paper and fried to a crunchy finish, they are as visually stunning as they are delicious. Perfectly paired with a sweet chili dipping sauce, these rolls are an irresistible appetizer or snack that will leave you craving more. Ready in under an hour, this dish is a must-try for fans of authentic Vietnamese cooking.
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Ingredients
- 250 grams large shrimp (peeled and deveined)
- 200 grams chicken breast (finely chopped)
- 12 rice paper sheets
- 1 medium carrot (julienned)
- 50 grams bean sprouts
- 30 grams wood ear mushrooms (soaked and finely chopped)
- 2 spring onion (thinly sliced)
- 3 tablespoons fresh coriander (chopped)
- 2 tablespoons fish sauce
- 0.5 teaspoons white pepper
- 1 teaspoons sugar
- 1 egg (lightly beaten)
- 500 milliliters vegetable oil (for frying)
- 100 milliliters sweet chili dipping sauce (optional)
Directions
Step 1
In a mixing bowl, combine the shrimp, chopped chicken, julienned carrot, bean sprouts, chopped wood ear mushrooms, spring onion, and coriander.
Step 2
Season the mixture with fish sauce, white pepper, and sugar, then mix well until evenly blended.
Step 3
Take one rice paper sheet and soften it by quickly dipping it in warm water. Lay the softened sheet flat on a clean surface.
Step 4
Place about 2 tablespoons of the filling mixture close to the edge of the rice paper. Gently fold in the sides, then roll tightly to form a cylindrical shape. Seal the edge with a small dab of the beaten egg. Repeat with remaining rice paper sheets and filling.
Step 5
Heat the vegetable oil in a deep frying pan or wok to 180°C (355°F). To test if the oil is ready, insert a wooden chopstick. If bubbles form around it, the oil is hot enough.
Step 6
Carefully add the rolls to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 4-5 minutes, turning occasionally, until golden and crispy.
Step 7
Remove the rolls from the oil using a slotted spoon and drain on a plate lined with paper towels.
Step 8
Serve the hot Vietnamese Phoenix Rolls with sweet chili dipping sauce on the side.
Nutrition Facts
| Serving size | (1659.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6390.9 |
| Total Fat 515.7g | 0% |
| Saturated Fat 75.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 843.2mg | 0% |
| Sodium 4170.2mg | 0% |
| Total Carbohydrate 337.3g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 45.4g | |
| Protein 151.0g | 0% |
| Vitamin D 50IU | 0% |
| Calcium 346.0mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 1959.5mg | 0% |
Source of Calories