Thai Vegetarian Spring Rolls
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Ingredients
| 1 pkg. (12 oz.) | tofu | | 5 | shiitake mushrooms, soaked and trimmed | | 1/4 lb. | green beans, cut julienne | | 1 | celery stalk, cut julienne | | 1/2 | carrot, cut julienne | | 2 | green onions, chopped | | 3 tbsp. | vegetable oil | | 1 tbsp. | garlic, chopped | | 1/2 tsp. | pepper | | 2 tbsp. | red curry paste | | 2 tbsp. | soy sauce | | 30 | spring roll wrappers | | 3 cups | vegetable oil |
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Instructions
Cut the tofu, mushrooms, beans, celery and 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 and all the vegetables except the green onions. Stir-fry for 10 minutes. Turn the heat off and add the green onions.
Separate the roll wrappers. Place the wrapper with the narrow side facing you. Place a scant 1/4 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 and 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.
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