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Shanghai spring rolls

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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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