Title: Vegetarian Thai Spring Rolls
Categories: Appetizer Thai Snack Vegetable
Yield: 30 Rolls

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