Thai Vegetarian Spring Rolls



30 servings



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


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.

Similar Recipes

0 Recipe Reviews