Instructions: 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).

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