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Vegetarian Thai Spring Rolls
Vegetarian Thai Spring Rolls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Snacks, Thai, Vegetables
Ingredients List
- 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
Directions
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"
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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