Shrimp Filling

Recipe Ingredients

1 oz	28g	Rice sticks
1		Dried mushroom - (wood ear or cloud ear)
1 tablespoon	15ml	Green onion - chopped
4		Garlic - minced
1 tablespoon	15ml	Canola oil
1/4 cup	27g / 1oz	Carrot - shredded
1/2 teaspoon	2.5ml	Sugar
1 tablespoon	15ml	Fish sauce
1/2 lb	227g / 8oz	Shrimp - shelled, deveined,
		Cooked - finely chopped

Recipe 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 sugar; stir fry 1 minutes.

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.

Source:
Angela Smith

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