Vegetarian Thai Spring Rolls

* Exported from MasterCook *

VEGETARIAN THAI SPRING ROLLS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Thai
Snacks Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz Tofu
5 ea Dried shiitake mushrooms,
-- soaked & trimmed
1/4 lb 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
30 ea Spring roll wrappers
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.

Puangkram C. Schmitz & Michael J. Worman, "Practical
Thai Cooking"



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