Ingredients Jump to Instructions ↓

  1. 12 oz Tofu

  2. 5 ea Dried shiitake mushrooms,

  3. -- soaked & trimmed 1/4 lb Green beans

  4. 1 ea Celery stalk

  5. 1/2 md Carrot

  6. 2 ea Green onions

  7. 3 tb Vegetable oil

  8. 1 tb Garlic, chopped

  9. 1/2 ts Pepper

  10. 2 tb Red curry paste

  11. 2 tb Soy sauce

  12. 30 ea Spring roll wrappers

  13. 3 c Vegetable oil, for deep

  14. 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

  15. 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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