Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 md Head cabbage; thinly sliced 1/4 ts White pepper
2 Ribs celery; thinly sliced 1/2 ts Sesame oil
1/4 c Fresh cilantro; minced 8 Spring roll skins
1/2 c Seitan; finely chopped Soybean oil for frying
1 ts Salt

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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