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Title: Shrimp Filling Categories: Appetizers, Better home Yield: 1 Servings 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 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 |