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Vegetarian Thai Spring Rolls

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      Title: VEGETARIAN THAI SPRING ROLLS
 Categories: Appetizers, Thai, Snacks, Vegetables, Vegetarian
      Yield: 30 Rolls
 
     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 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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