Side Pannel
Shanghai Spring Rolls
Shanghai Spring Rolls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Side Dishes
Ingredients List
- 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
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
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
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
