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
Log in or register to add a comment!