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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Recipe Information
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)
Instructions
In a mixing bowl, combine the shrimp, chopped chicken, julienned carrot, bean sprouts, chopped wood ear mushrooms, spring onion, and coriander.
Season the mixture with fish sauce, white pepper, and sugar, then mix well until evenly blended.
Take one rice paper sheet and soften it by quickly dipping it in warm water. Lay the softened sheet flat on a clean surface.
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.
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.
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.
Remove the rolls from the oil using a slotted spoon and drain on a plate lined with paper towels.
Serve the hot Vietnamese Phoenix Rolls with sweet chili dipping sauce on the side.
Nutrition Facts
Calories |
6391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 515.7 g | 661% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 4170 mg | 181% | |
| Total Carbohydrate | 337.3 g | 123% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 45.4 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 346 mg | 27% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
