Spring Rolls 

 
2 tbsp  vegetable oil
1/2 cup onions, chopped
2 green onions, chopped  
1 cup  celery, cubed 
1 cup  carrots, grated 
1 tsp  minced
6 cups sliced chinese cabbage
2 tbsp rice vinegar 
1 tbsp  sugar

2 tbsp soya sauce  
1 tbsp  dried parsley 

- PASTRY - 
2 lbs  spring roll pastry, thin squares  
5 tbsp  all purpose flour
1/2 cup  cold water 
- vegetable oil for frying -

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Directions
Heat oil in large saucepan and lightly brown onions, celery,
carrots and garlic. Add cabbage and cook gently for 1 minute.
Remove from heat and add vinegar, sugar, soya sauce and parsley.
Mix well and let cool.
Lay out pastry squares on a work surface and brush edges with
flour-water mixture. Place stuffing mixture in the centres of
these squares (packing firmly). Roll up tightly as for crepe and
tuck in ends using a fork. Repeat same with remaining pastry
squares. Heat the oil to 350 F. Fry the spring rolls 30 seconds
on each side and drain on paper towels.

44 spring rolls