• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Shanghai Spring Rolls

  • Recipe Submitted by on

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


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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