Title: Chicken-Crabmeat Filling
Categories: Appetizers, Better home
Yield: 1 Servings

1 oz Bean threads (cellophane
-noodles)
1/2 oz Dried black Chinese
-mushrooms
6 oz Chicken breast; skinless,
-boneless, finely chopped
1 tb Canola oil
1/4 c Onion; chopped
1 Clove garlic; minced
6 1/2 oz Crabmeat; drained, flaked
1 tb Fish sauce

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
on Oct 25, 1997