Vegetarian Thai Spring Rolls Recipe

Vegetarian Thai Spring Rolls Recipe

Yield: 30 Rolls
Recipe by luhu.jp

Ingredients:
12 ounce: Tofu,
5 each: Dried shiitake mushrooms,, soaked & trimmed
1/4 lbs: Green beans,
1 each: Celery stalk,
1/2 medium: Carrot,
2 each: Green onions,
3 tbsp: Vegetable oil,
1 tbsp: Garlic, chopped
1/2 tsp: Pepper,
2 tbsp: Red curry paste,
2 tbsp: Soy sauce,
30 each: Spring roll wrappers,
3 cup: 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 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"


Source from luhu.jp