---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Shanghai Spring Rolls
 Categories: Vegetarian, Chinese
      Yield: 8 Servings
 
    1/4 md Cabbage; thinly sliced
      2    Celery ribs; 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 frying oil to 350°F 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 carbs;
  11 g fat; 0 mg chol; 17 mg calcium
  
  Recipe FROM: Vegetarian Gourmet, Winter 1993

  Formatted by: Deeanne
 
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