Chicken-crabmeat filling
1 Servings
Ingredients
| Quantity | 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 |
Directions
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