Name: Baked Fish And Fowl Spring Rolls
Cuisine: International
Ingredients: 2 ounces cellophane noodles (bean-thread, soaked in boiling hot water to cover for 20 minutes, drained well and chopped); 6 dried shiitake mushrooms (soaked in hot water to cover for 20 minutes, rinsed, squeezed dry, the stems discarded and the caps ); 2 small boneless skinless chicken breasts, cubed (about 6 ozs each); 1/2 lb raw shrimp, cut into small pieces; 1 1/2 tablespoons garlic cloves, minced (about 3); 3 scallions, minced; 1 tablespoon minced peeled fresh gingerroot; 4 baby carrots, minced fine; 2 tablespoons chopped fresh cilantro; 1 tablespoon chopped fresh mint leaves; 1 cup chopped mung bean sprouts; 1 tablespoon soy sauce; 1/4 teaspoon salt; 1 tablespoon fish sauce; 1 teaspoon sugar; 15 spring roll wrappers (8 inch)

Ingredients

2 ounces cellophane noodles (bean-thread, soaked in boiling hot water to cover for 20 minutes, drained well and chopped)

6 dried shiitake mushrooms (soaked in hot water to cover for 20 minutes, rinsed, squeezed dry, the stems discarded and the caps )

2 small boneless skinless chicken breasts, cubed (about 6 ozs each)

1/2 lb raw shrimp, cut into small pieces

1 1/2 tablespoons garlic cloves, minced (about 3)

3 scallions, minced

1 tablespoon minced peeled fresh gingerroot

4 baby carrots, minced fine

2 tablespoons chopped fresh cilantro

Baked Fish And Fowl Spring Rolls

Ingredients

Method

Sources

Complete your Baked Fish And Fowl Spring Rolls kit

Research Evidence

Share

Related Recipes

For the Curious Cook

Gear for Baked Fish And Fowl Spring Rolls