Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Tofu
5 each Dried shiitake mushrooms -- - soaked & trimmed
1/4 pound Green beans
1 each Celery stalk
1/2 medium Carrot
2 each Green onions
3 tablespoons Vegetable oil
1 tablespoon Garlic -- chopped
1/2 teaspoon Pepper
2 tablespoons Red curry paste
2 tablespoons Soy sauce
30 each 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 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"
