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Ingredientes
- 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
Direcciones
- 1. Cut the carrot and turnip into one inch long shreds. Soak them in separate bowls with 1/2 tsp. salt for about 10 min. Rinse with cool water and then squeeze dry.
- 2. Soften the fungus and cellophane noodles in hot water, then cut into one inch shreds.
- 3. Boil the celery and sprout separately in boiling water for ten seconds. Remove and rinse with cool 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 hot 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 8 servings | |
| Calories 298 | |
| Calories from Fat 143 | 48% |
| Total Fat 15.91g | 20% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 584mg | 24% |
| Potassium 341mg | 10% |
| Total Carbs 19.82g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.83g | 2% |
| Protein 18.22g | 29% |
