| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Appetizers, Better home |
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Rice sticks |
| 1 |
|
Dried mushroom (wood ear or cloud ear) |
| 1 |
tb |
Green onion; chopped |
| 4 |
|
Cloves garlic; minced |
| 1 |
tb |
Canola oil |
| 1/4 |
c |
Carrot; shredded |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Fish sauce |
| 1/2 |
lb |
Shrimp; shelled, deveined, cooked, finely chopped |
INSTRUCTIONS
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@compuserve.com> on Oct 26, 1997
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