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

set aside.

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

Divide vegetable mixture into 8 equal portions and spoon a portion 2" from one corner of each spring rollskin. Fold corner over mixture, then fold in side corders (similar to the 3 sealed sides of an envelope). Roll towards top to wrap.

Heat 4" of fryig oil to 350 deg in a deep saucepan or wok. Carefully submerge spring rolls into oil and deep fry until golden, about 5 minutes.

(They will float and should be turned once.) Remove and drain on absorbent paper. Serve hot.

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