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                      Vegetarian Thai Spring Rolls

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

 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"

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