Ingredients Jump to Instructions ↓

  1. 1 ounce Bean threads (cellophane noodles)

  2. ounce Dried black Chinese mushrooms

  3. 6 ounces Chicken breast; skinless, boneless, finely chopped

  4. 1 tablespoon Canola oil

  5. cup Onion; chopped

  6. 1 Clove garlic; minced

  7. 6 1/2 ounce Crabmeat; drained, flaked

  8. 1 tablespoon Fish sauce

Instructions Jump to Ingredients ↑

  1. 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).

  2. Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 97.

  3. Posted to MC-Recipe Digest V1 #865 by Peg Baldassari on Oct 25, 1997


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