Recipe - Chicken-Crabmeat Filling

1 ounce Bean threads (cellophane
noodles)
One half ounce Dried black Chinese
mushrooms
6 ounce Chicken breast; skinless,
boneless, finely chopped
1 tablespoon Canola oil
One fourth cup Onion; chopped
1 Clove garlic; minced
6 One half ounce Crabmeat; drained, flaked
1 tablespoon Fish sauce

Pour enough hot water to cover bean threads and dried mushroom. Let stand
30 minutes to soften. Stir fry chicken in oil 23 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).

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

Posted to MCRecipe Digest V1 #865 by Peg Baldassari
Baldassari@compuserve.com on Oct 25, 1997