4 tbsp. sugar
4 tbsp. vinegar
2 tbsp. salad oil
1 tbsp. sherry wine
1/2 c. cooked shredded chicken
4 oz. rice sticks
1 tsp. salt
1/2 tsp. black pepper
2 tbsp. sesame oil
1 head lettuce, shredded
3 green onions, sliced
1 tomato, cubed

Mix together spices, oils, wine and vinegar; set aside for dressing. Break rice sticks into 3-inch pieces and deep fry a few at a time in 2 inches of 365 degrees oil until puffed and tan. Mix all ingredients together and serve immediately.