*  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       oz           Tofu
    5       ea           Dried shiitake mushrooms,
                         -- soaked & trimmed
      1/4   lb           Green beans
    1       ea           Celery stalk
      1/2   md           Carrot
    2       ea           Green onions
    3       tb           Vegetable oil
    1       tb           Garlic, chopped
      1/2   ts           Pepper
    2       tb           Red curry paste
    2       tb           Soy sauce
   30       ea           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
   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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