| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Side dish, Ethnic |
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 |
|
|
Soybean oil for frying |
INSTRUCTIONS
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
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