Free Recipe Shanghai Spring Rolls
Recipe Type: V Recipes
Recipe Preparation:
Cooking Ingredients for Shanghai Spring Rolls Recipe
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
Shanghai Spring Rolls Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 8
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