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Shanghai Spring Rolls

Ingredients
 

1/4 medium head cabbage, thinly sliced
2 ribs celery, thinly sliced
1/4 cup fresh cilantro, minced
1/2 cup seitan, finely chopped
1 tsp salt
1/4 tsp white pepper
1/2 tsp sesame oil
8 spring roll skins
1 soybean oil for frying



 
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Preparation
 
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

 

 
Servings:
8


 

 

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