Vegetarian Thai Spring Rolls

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Vegetarian Thai Spring Rolls

 

12 ounces tofu

5 dried shiitake mushrooms, soaked and trimmed

1/4 pound green beans

1 celery stalk

1/2 medium carrot

2 green onions

3 tablespoons vegetable oil

1 tablespoon garlic, chopped

1/2 teaspoon pepper

2 tablespoons red curry paste

2 tablespoons soy sauce

30 spring roll wrappers

3 cups vegetable oil for deep frying

 

Cut the tofu, mushrooms, beans, celery and carrot into large julienne slices.

Chop the green onions. Set aside.

Put the 3 tbs 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 and all

the vegetables except the green onions. Stir-fry for 10 minutes. Turn the heat

off and add the green onions.

Separate the roll wrappers. Place the wrapper with the narrow side facing you.

Place a scant 1/4 c filling about 1/3 of the way over from the closest edge.

Fold the closest edge to you over the filling, fold over the left and right

edges and 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 and serve hot with cucumber pickle.

Makes 30 spring rolls.