Shanghai Spring Rolls

Directions

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.