• Prep Time:
  • Cooking Time:
  • Serves: 30 Rolls

Vegetarian Thai Spring Rolls

  • Recipe Submitted by on

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


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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