Shanghai spring rolls
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Shanghai spring rolls
  Rolls    Vegetarian    Side dish  
Last updated 6/12/2012 1:22:43 AM. Recipe ID 55486. Report a problem with this recipe.
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      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

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Recipe ID 55486 (Apr 03, 2005)

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