Shrimp Filling



Ingredients:
- 1/4 cup carrot ( shredded)
- 1 ounce rice ( sticks)
- 4 garlic (cloves minced)
- 1 tablespoon green onion ( chopped)
- 1 tablespoon canola oil
- 1 tablespoon fish sauce
- 1 mushroom (dried (wood ear or cloud ear))
- 1/2 pound shrimp ( shelled, deveined, cooked, finely chopped)
- 1/2 teaspoon sugar
Directions:
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 on Oct 26, 1997 Makes 1 Servings
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