Cabbage Spring Rolls

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* Exported from MasterCook *

 

Cabbage Spring Rolls

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 235

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***DIPPING SAUCE***

1/2 cup orange or apricot preserves -- or marmalade

2 tablespoons orange juice

1 tablespoon rice vinegar

OR white wine vinegar

1/2 teaspoon freshly grated ginger

1 teaspoon soy sauce or tamari

1 dash cayenne pepper

***

1 tablespoon canola oil

1 tablespoon dark sesame oil

2 cups thinly sliced onion

4 cups thinly shredded cabbage

1 cup finely diced celery

1 tablespoon soy sauce or tamari -- to taste, up to 2

freshly pound pepper -- to taste

12 egg roll wrappers

 

Makes 1 dozen, or 6 servings

 

Combine all the ingredients for the dipping sauce in a small mixing bowl

and stir until thoroughly combined. Transfer to a small serving bowl and

set aside.

 

Heat the oils in a large skillet. Add the onion and sauté over moderate

heat until translucent. Add the cabbage and diced celery and sauté until

the onion and cabbage are lightly browned. Season to taste with soy sauce

and pepper.

 

Divide the mixture among 12 egg roll wrappers, folding in the sides and

rolling up the remaining wrapper.

 

Spray the bottom of a large, nonstick skillet with cooking oil spray. Cook

the spring rolls over moderately high heat on both sides until golden brown

and crisp. Serve at once.

 

Calories: 128, Carbohydrate: 23 g, Total fat: 3 g, Cholesterol: 0 g,

Protein: 2 g, Sodium: 168 mg

 

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