Shanghai Spring Rolls


  • 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 t Salt
  • 1/4 ts White pepper
  • 1/2 ts Sesame oil
  • 8 Spring roll skins
  • Soybean oil for frying
  1. Combine cabbage, celery, cilantro and seitan in a medium-size mixing bowl. set aside.
  2.  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.
  3.  Heat 4″ of fryig oil to 350 degree  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.
  4. Serve hot.


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