Ingredients
- 30 spring roll wrappers
- 5 shiitake mushrooms (dried)
- 2 green onions
- 1 celery stalk
- 1/2 carrot
- 3 c vegetable oil
- 12 oz tofu
- 1/4 lb green beans
- 3 tb vegetable oil
- 2 tb soy sauce
- 2 tb curry paste (red)
- 1 tb garlic
- 1/2 ts pepper
-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"