Name: Vegetarian Thai Spring Rolls
Yield: 30

The Recipe Bin: Thai - Appetizers & Snacks

Vegetarian Thai Spring Rolls

12 oz Tofu

5 Dried shiitake mushrooms - soaked & trimmed

¼ lb Green beans

1 Celery stalk

½ medium Carrot

2 Green onions

3 tbsp Vegetable oil

1 tbsp chopped Garlic,

½ tsp Pepper

2 tbsp Red curry paste

2 tbsp Soy sauce

30 Spring roll wrappers

3 cups 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 tbsp 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 cup 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.

Makes approximately 30.

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Database Last Updated: March 27 2024.
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