Chicken-crabmeat filling

Yield: 1 Servings

Measure Ingredient
1 ounce Bean threads (cellophane noodles)
½ ounce Dried black Chinese mushrooms
6 ounces Chicken breast; skinless, boneless, finely chopped
1 tablespoon Canola oil
¼ cup Onion; chopped
1 Clove garlic; minced
6½ ounce Crabmeat; drained, flaked
1 tablespoon Fish sauce

Pour enough hot water to cover bean threads and dried mushroom. Let stand 30 minutes to soften. Stir fry chicken in oil 2-3 minutes until no longer pink. Push to side of wok. Add onion and garlic; stir fry 1 minute. Remove from heat. Stir crabmeat into chicken mixture with fish sauce. Drain bean threads and mushrooms; finely chop and add to chicken mixture. Makes enough filling for 9 spring rolls (18 halves).

Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 97.

Posted to MC-Recipe Digest V1 #865 by Peg Baldassari <Baldassari@...> on Oct 25, 1997

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