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”