Yield: 1 Servings
|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|
|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