Shredded Ham and Chicken In Mustard Sauce

• 2 cups cooked chicken, cut into matchstick-size shreds
• 1 1/2 cups cooked ham, cut into matchstick-size shreds
• 2 cups shredded carrots
• 1 cup shredded celery
• 2 cups fresh bean sprouts, rinsed lightly and drained
• 1 tablespoon mustard powder
• 2 tablespoons hot water
• 1/2 cup plum or duck sauce
• 3 tablespoons clear rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1 tablesspoon sugar
• 18 steamed spring roll wrappers or Mandarin pancakes

1. Arrange the shredded chicken, ham, carrots, celery and bean sprouts in separate concentric circles or any decorative pattern on a large platter.
2. Prepare the mustard sauce by blending the powdered mustard and hot water to a smooth paste.
3. Cover and let sit 10 minutes to bring out the mustard's flavor.
4. Add the remaining ingredients and mix to a smooth sauce.
5. Transfer it to a decorative serving dish.
6. Before serving, add the sauce to the salad and toss lightly to coat.
7. Spoon some of the chicken and ham mixture into a steamed spring roll wrapper or a Mandarin pancake, roll up and eat.
8. The salad may also be served without the pancakes by pouring the sauce on each serving.

chicken, ham, carrots, celery, fresh bean sprouts, mustard powder, water, plum, clear rice vinegar, sesame oil, soy sauce, salt, sugar, roll wrappers

Taken from cooking.nytimes.com/recipes/11976 (may not work)