Vegetarian thai spring rolls
30 rolls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Tofu |
| 5 | eaches | Dried shiitake mushrooms, soaked & trimmed |
| ¼ | pounds | Green beans |
| 1 | each | Celery stalk |
| ½ | medium | Carrot |
| 2 | eaches | Green onions |
| 3 | tablespoons | Vegetable oil |
| 1 | tablespoon | Garlic, chopped |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Red curry paste |
| 2 | tablespoons | Soy sauce |
| 30 | eaches | Spring roll wrappers |
| 3 | cups | Vegetable oil, for deep frying |
Directions
Cut the tofu, mushrooms, beans, celery & carrot into large julienne slices. Chop the green onions. Set aside.
Put the 3 tb vegetable oil into a wok over medium heat. When the oil is hot, stir-fry the garlic until it begins to brown. Add the soy sauce, tofu & all the vegetables except the green onions. Stir-fry for 10 minutes. Turn the heat off & add the green onions.
Separate the roll wrappers. Place the wrapper with the narrow side facing you. Place a scant ¼ c filling about ⅓ of the way over from the closest edge. Fold the closest edge to you over the filling, fold over the left & right edges & then roll. Seal the end using just a touch of water. Place the finished roll seam side down on a baking sheet until all the rolls have been filled in this way.
Heat the oil for deep frying in a wok until hot. Deep-fry the rolls on each side until golden. Drain & serve hot with cucumber pickle.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" Submitted By MARK SATTERLY On 10-12-94