*  Exported from  MasterCook  *

                       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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