Name: Vegetarian Thai Spring Rolls
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 30
Cuisine: Thai
Ingredients: 12 oz Tofu; 5 Dried Shiitake Mushrooms; ¼ lb Green Beans; 1 Celery Stalk; ½ medium Carrot; 2 Green Onions; 3 tbsp Vegetable Oil; 1 tbsp Garlic; ½ tsp Pepper; 2 tbsp Red Curry Paste; 2 tbsp Soy Sauce; 30 Spring Roll Wrappers; 3 cups Vegetable Oil

The Recipe Bin: Thai - Appetizers & Snacks

Vegetarian Thai Spring Rolls



12 oz Tofu 5 Dried Shiitake Mushrooms (Soaked & Trimmed) ¼ lb Green Beans 1 Celery Stalk ½ medium Carrot 2 Green Onions	3 tbsp Vegetable Oil 1 tbsp Garlic (Chopped) ½ tsp Pepper 2 tbsp Red Curry Paste 2 tbsp Soy Sauce 30 Spring Roll Wrappers 3 cups 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 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 & 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 ¼ cup filling about ⅓ 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.


Makes approximately 30. unknown calories per serving.

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Database Last Updated: March 11 2024.
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