Name: Vegetarian Thai Spring Rolls
Ingredients: 12 oz Tofu; 5 Dried shiitake mushrooms, soaked & trimmed; 1/4 lb Green beans; 1 Celery stalk; 1/2 md Carrot; 2 Green onions; 3 tb Vegetable oil; 1 tb Garlic, chopped; 1/2 ts Pepper; 2 tb Red curry paste; 2 tb Soy sauce; 30 Spring roll wrappers; 3 c Vegetable oil, for deep frying

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Thai	Appetizers, Thai, Snacks, Vegetables	30	Rolls

INGREDIENTS

12	oz	Tofu
5		Dried shiitake mushrooms, soaked & trimmed
1/4	lb	Green beans
1		Celery stalk
1/2	md	Carrot
2		Green onions
3	tb	Vegetable oil
1	tb	Garlic, chopped
1/2	ts	Pepper
2	tb	Red curry paste
2	tb	Soy sauce
30		Spring roll wrappers
3	c	Vegetable oil, for deep frying

INSTRUCTIONS

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"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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