Shanghai Spring Rolls

1. 1

   Combine cabbage, celery, cilantro and seitan in a medium-size mixing bowl.

2. 2

   Set aside.

3. 3

   Sprinkle each spring roll with salt, pepper and a few drops of sesame oil.

4. 4

   Divide vegetable mixture into 8 equal portions and spoon a portion 2-inches from one corner of each spring rollskin.

5. 5

   Fold corner over mixture, then fold in side corders (similar to the 3 sealed sides of an envelope).

6. 6

   Roll towards top to wrap.

7. 7

   Heat 4-inches of frying oil to 350F in a deep saucepan or wok.

8. 8

   Carefully submerge spring rolls into oil and deep fry until golden, about 5 minutes.

9. 9

   (They will float and should be turned once.)

10. 10

    Remove and drain on absorbent paper.

11. 11

    Serve hot.

No additional tips available.