Shrimp filling
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Rice sticks |
| 1 | \N | Dried mushroom (wood ear or cloud ear) |
| 1 | tablespoon | Green onion; chopped |
| 4 | \N | 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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