Shanghai spring rolls
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | medium | Head cabbage; thinly sliced |
| 2 | 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 | Spring roll skins | |
| Soybean oil for frying | ||
Directions
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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