Vegetarian Thai Spring Rolls

Course : Curry
Serves: 30
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12 ounces tofu
5 medium dried shiitake mushrooms -- soaked and trimmed
1/4 pound green beans
1 medium celery stalk
1/2 medium carrot
2 medium green onions
3 tablespoons vegetable oil
1 tablespoon garlic chopped
1/2 teaspoon pepper
2 tablespoons red curry paste
2 tablespoons soy sauce
30 sheets spring roll wrappers
3 cups vegetable oil -- for deep frying

Preparation / Directions:

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 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 and 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 and serve hot with cucumber pickle. Puangkram C. Schmitz and Michael J. Worman, "Practical Thai Cooking"

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