---------- Recipe via Meal-Master (tm) v8.03
  
       Title: SHANGHAI SPRING ROLLS
  Categories: Vegetarian, 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
  
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