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, dried
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 tsp. sugar
1/2 tsp. salt
1/2 tsp. (or less) sodium glutamate
20 pieces spring roll skin

1. Cut the carrot and turnip into one inch long shreds. Soak them in separate bowls with 1/2 teaspoon salt for about 10 minutes. Rinse with cold water and then squeeze dry.

2. Soften the fungus and cellophane noodles in warm water, then cut into one inch shreds.

3. Boil the celery and sprout separately in boiling water for ten seconds. Remove and rinse with cold water, then squeeze dry.

4. Prepare the seasoning sauce in a small bowl.

5. Arrange all of the ingredients in a pretty pattern on a large plate. Serve with seasoning sauce and warm spring roll skins. Pour the seasoning sauce over the ingredients and mix well just before eating.

6. 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.