Recipe of Shanghai Spring Rolls - Food Recipes

-- Extracted from Meal-Master (tm) v8.03 --

Title: SHANGHAI SPRING ROLLS
Categories : Vegetarian, Side dish, Ethnic
Serving size: 8 servings 1/4 md Head cabbage; thinly sliced 2 Ribs celery; thinly sliced 1/4 c Fresh cilantro; minced 1/2 c Seitan; finely chopped 1 ts Salt 1/4 ts White pepper 1/2 ts Sesame oil 8 Spring roll skins 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 -----