Vegetarian Thai Spring Rolls

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VEGETARIAN THAI SPRING ROLLS

Serving Size : 30

 

340 g Tofu

5 ea Dried shiitake mushrooms, soaked & trimmed

220 g Green beans

1 ea Celery stalk

1/2 md Carrot

2 ea Green onions

3 tb Vegetable oil

1 tb Garlic, chopped

1/2 ts Pepper

2 tb Red curry paste

2 tb Soy sauce (gf if necessary)

30 ea Spring roll wrappers (rice)

3 c Vegetable oil, for deep frying

 

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 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 &

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.

 

Recipe by

SAWADEE THAI RESTAURANT

AUCKLAND, NEW ZEALAND

 

" The spirit of hospitality can thrive in the humblest circumstances. It's a

matter of opening our lives to others. . .giving them the best we have to

offer, but never allowing elaborate preparations to substitute for the

sharing of the spirit of true hospitality. " ~Emelie Barnes

 

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