Yield: 1 Servings
|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 \N||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