Category: Appetizers

1 oz Bean threads (cellophane noodles)

1/2 oz Dried black Chinese mushrooms

6 oz Chicken breast, skinless, boneless, finely chopped

1 tbsp Canola oil

1/4 cup Onion, chopped

1 Clove garlic, minced

6 1/2 oz Crabmeat, drained, flaked

1 tbsp Fish sauce

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).