Shanghai Spring Rolls

by Andrea Heidinger

Servings: 8 servings

INGREDIENTS

1/4 head cabbage, thinly sliced
2 ribs celery, thinly sliced
1/4 cup fresh cilantro, minced
1/2 cup seitan, finely chopped
1 tsp. salt
1/4 tsp. white pepper
1/2 tsp. 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-inches 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-inches of frying oil to 350°F 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.

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Tagged: asian, springrolls add tags

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