Shrimp filling

Yield: 1 Servings

Measure Ingredient
1 ounce Rice sticks
1 Dried mushroom (wood ear or cloud ear)
1 tablespoon Green onion; chopped
4 Cloves garlic; minced
1 tablespoon Canola oil
¼ cup Carrot; shredded
½ teaspoon Sugar
1 tablespoon Fish sauce
½ pounds Shrimp; shelled, deveined, cooked, finely chopped

Pour enough hot water to cover the rice sticks and dried mushroom in a bowl. Let stand 30 minutes to soften. Stir fry onion and garlic in oil 30 seconds. Add carrot and sigar; stir fry 1 minues. Remove from heat; drain rice sticks and mushroom, add to vegetables. Stir in fish sauce and shrimp.

Makes enough filling for 7 spring rolls (14 halves).

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

Posted to MC-Recipe Digest V1 #868 by Peg Baldassari <Baldassari@...> on Oct 26, 1997

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