Vegetarian Thai Spring Rolls

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Top-ranked recipe named "Vegetarian Thai Spring Rolls"

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Try this Vegetarian Thai Spring Rolls recipe, or contribute your own. "Thai" and "Appetizers" are two tags used to describe Vegetarian Thai Spring Rolls.


Ingredients

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

Original recipe makes 30

Rolls  

Preparation

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" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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Calories Per Serving: 191 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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