Vegetarian Thai Spring Rolls Recipe

Step 1

Cut the tofu, mushrooms, beans, celery & carrot into large julienne slices. Chop the green onions. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Things You'll Need

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

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