By happy coincidence we had a vege box delivery due on the day we returned to Melbourne. This was only made happier by our kind house-sitter, who stuck around long enough to receive the delivery and stock our fridge and fruit bowl. The Challenge Ingredient of this box was a rather large cabbage. I made my first dent in it by shredding some for a vinegar-dressed 'slaw and stuffing it into lentil tacos.
Next my thoughts turned to spring rolls. I bought some frozen wrappers from 'round the corner and defrosted a chunk of seitan. Everything else I needed was already in the pantry! I sautéed up the filling, got busy with the wrappers and then took a tip that Dirty Flamingo left in a comment on this blog more than two years ago - I used spray-oil and the oven to bake, not fry, my spring rolls.
This worked rather well! The rolls had a nice crunchiness to them, without being greasy. The seitan and cabbage combo tasted terrific. The only issue was that a few of the rolls split and burst. When I made them again the following night (substituting red capsicum for the seitan) I reduced the amount of soggifying sauce and used two wrappers per roll. Now they were perfect.
All future deliveries of large cabbages are officially welcome.
1 tablespoon vegetable oil
1 small onion, diced finely
2 cloves garlic, minced
1 teaspoon ginger, minced
1 cup seitan, sliced into strips
3 cups cabbage, shredded
1 teaspoon five spice powder
2 teaspoons white vinegar
2 tablespoons vegetarian oyster sauce (just 1 tablespoons will suffice)
1 packet spring roll wrappers
Heat the oil in a frypan and saute the onion. After a minute or two, stir through the garlic and ginger. Add the seitan and cook the mixture a little more. Stir in the cabbage and cook it, stirring regularly, until the cabbage begins to soften. Add the five spice powder, vinegar and 'oyster' sauce and stir them evenly through the filling.
Allow the filling to cool a little and preheat the oven to 200°C. Line a baking tray with oven-proof paper.
Carefully pull apart the spring roll wrappers and spray them lightly with oil. Place a tablespoon (not much more!) of filling onto the centre of a wrapper and wrap it up, then wrap again with a second wrapper. The spray oil should be enough adhesive to hold it all together. Put the roll on the baking tray and continue wrapping rolls with the remaining filling.
When you have a tray full of rolls, give them an extra little spray with the oil and bake them until crisp, turning them half-way through (I think we baked them for ~10 minutes on each side).
Scoff them down with your favourite dipping sauce!