I got this recipe from a Vietnamese woman while living in Canada. I didn't realise how easy it was to make these little suckers! There aren't alot of ingredients, and you don't hafta be a master asian chef; but you do hafta have some patience! When you grate the carrot, do it lenthwise, so the pieces are long and thin. Make sure the celery root is FINELY minced. Just a couple of tips if you want these to be truly authentic. Give yourself a couple of hours, and you'll be glad you did!