Chinese Spring Roll Salad Recipe

• 1 1/2 c. bean sprouts
• 1 c. celery (one inch long)
• 1 c. shredded carrot
• 1 c. shredded turnip
• 1 c. shredded bean curd, dry
• 1/2 c. shredded black fungus
• 1 c. cellophane noodles
• 1/2 c. shredded egg pancake
• 1/2 c. cooked shredded pork
• 1/2 cooked, shredded chicken meat
• 3 tbsp. light soy sauce
• 2 tbsp. sesame oil
• 1 tbsp. vinegar
• 1/2 tbsp. mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon (or possibly less) sodium glutamate
• 20 pcs spring roll skin

1. 1.
2. Cut the carrot and turnip into one inch long shreds.
3. Soak them in separate bowls with 1/2 tsp.
4. salt for about 10 min.
5. Rinse with cool water and then squeeze dry.
6. 2.
7. Soften the fungus and cellophane noodles in hot water, then cut into one inch shreds.
8. 3.
9. Boil the celery and sprout separately in boiling water for ten seconds.
10. Remove and rinse with cool water, then squeeze dry.
11. 4.
12. Prepare the seasoning sauce in a small bowl.
13. 5.
14. Arrange all of the ingredients in a pretty pattern on a large plate.
15. Serve with seasoning sauce and hot spring roll skins.
16. Pour the seasoning sauce over the ingredients and mix well just before eating.
17. 6.
18. Take a piece of spring roll skin, place some salad in the center of the spring roll skin, roll and fold one end and eat.

bean sprouts, celery, carrot, bean curd, black fungus, cellophane noodles, egg pancake, pork, chicken meat, soy sauce, sesame oil, vinegar, mustard, sugar, salt, glutamate, roll skin

Taken from cookeatshare.com/recipes/chinese-spring-roll-salad-1064 (may not work)