Title: Shanghai Spring Rolls
Categories: Vegetarian, Vegan, Side dish, Ethnic
Yield: 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini