This Szechwan dish is ideal summer fare. Emphasis is placed on the pleasant and fresh color of the ingredients. Method is as follows: 1. Cut carrot and turnip (about 1 lb. each) into 1 inch shreds. Soak in separate bowls with 1/2 t. salt for 10 minutes. Rinse with cold water and then squeeze dry.
2. Soften 1 C. dried black wood ear (a type of fungus), and 1 C. of bean threads (noodles) in warm water, then cut into 2-inch long shreds.
3. Boil 1 C. celery and 3/2 C. bean sprouts separately for 10 seconds. Remove and rinse with cold water, then squeeze dry.
4. Fry an egg pancake and cut into shreds. Boil 1/2 lb. chicken meat and pork, also slice into shreds.
5. Mix 3 T. soy sauce, 1 T. vinegar, 2 T. sesame oil, 1 T. sugar, 3/2 t. monosodium glutamate and 3/2 T. mustard evenly in a bowl.
6. Arrange the ingredients on a large plate. Serve with seasoning sauce prepared in 5, and warm egg roll skins. Pour the seasoning sauce over the ingredients and mix well. Place some salad in an egg roll skin, roll and fold.
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