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Spring Rolls

Prep Time: 30 minutes
Cooking Time: 15 minutes
Servings: 10 Servings


1/2  large cabbage
4  large carrots
1  large onion
2  green bell peppers
5 cloves  garlic, finely chopped
1  egg
Salt and pepper to taste
20  spring roll or egg roll wrappers

Shred the cabbage, carrots, onion, peppers and Chicken Style Seitan in a food processor. Place the shredded ingredients in a bowl. Add the garlic and egg. Mix well with your hands. Add the salt and pepper to taste.

Place ⅓ to ½ cup of the mixture in the center of a spring roll wrapper, spreading the filling diagonally from corner to corner. Fold over the two end corners to tuck around the filling. Then roll up from the bottom corner. Seal the edge using a little water. In a pan, heat enough oil to cover the rolls to 365°F. After the oil is hot (but not smoking), carefully place the rolls in the pan. Cook until they are brown. Carefully remove the rolls from the hot oil with a slotted spoon, and place them on paper towels. Serve with sweet and sour sauce.