Shanghai spring rolls

Yield: 8 servings

Measure Ingredient
¼ medium Head cabbage; thinly sliced
2 \N Ribs celery; thinly sliced
¼ cup Fresh cilantro; minced
½ cup Seitan; finely chopped
1 teaspoon Salt
¼ teaspoon White pepper
½ teaspoon Sesame oil
8 \N Spring roll skins
\N \N Soybean oil for frying

Combine cabbage, celery, cilantro and seitan in a medium-size mixing bowl. set aside.

Sprinkle each spring roll with salt, pepper and a few drops of sesame oil. Divide vegetable mixture into 8 equal portions and spoon a portion 2" from one corner of each spring rollskin. Fold corner over mixture, then fold in side corders (similar to the 3 sealed sides of an envelope). Roll towards top to wrap.

Heat 4" of fryig oil to 350 deg in a deep saucepan or wok. Carefully submerge spring rolls into oil and deep fry until golden, about 5 minutes. (They will float and should be turned once.) Remove and drain on absorbent paper. Serve hot.

Per spring roll: 176 cal; 9 g prot; 323 mg sod; 11 g carb; 11 g fat; 0 mg chol; 17 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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