| 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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