*  Exported from  MasterCook  *
 
                        Vegetarian Thai Spring Rolls
 
 Recipe By     : 
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Appetizers                       Thai
                 Snacks                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      ounces        Tofu
    5      each          Dried shiitake mushrooms -- - soaked & trimmed
      1/4  pound         Green beans
    1      each          Celery stalk
      1/2  medium        Carrot
    2      each          Green onions
    3      tablespoons   Vegetable oil
    1      tablespoon    Garlic -- chopped
      1/2  teaspoon      Pepper
    2      tablespoons   Red curry paste
    2      tablespoons   Soy sauce
   30      each          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 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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