Shanghai Spring Rolls Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/4 medium: 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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp