From aaabinky@aol.com Fri Feb 27 14:44:28 1998 Date: 26 Feb 1998 05:46:21 -0700 From: AAABINKY Newsgroups: rec.food.recipes Subject: Thai Vegetarian Spring Rolls Followup-To: rec.food.cooking VEGETARIAN THAI SPRING ROLLS Categories: Appetizers, Thai, Snacks, Vegetables Yield: 30 rolls 12 oz Tofu 5 ea Dried shiitake mushrooms, -- soaked and 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 and 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 and all the vegetables except the green onions. Stir-fry for 10 minutes. Turn the heat off and add the green onions. Note: There are several types of spring roll wrappers. If they are the soft type, you can use them as they are. If they are the dried type (made of rice paper), follow instructions below. Soft Type: Separate the roll wrappers. Place the wrapper with the narrow side facing you. Follow filling directions below Dried Type: Dip sheet of rice paper in warm water (approximately 110 degrees) and transfer to work surface that is covered with a damp kitchen towel. Wait about 30 seconds or until wrapper is pliable. Follow filling directions below. Filling Directions: Place a scant 1/4 cup 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 and right edges and 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. To cook the spring rolls, heat the oil in a wok or large frying pan until hot. Deep-fry the rolls on each side until golden (approximately 10 min each side), until completely done. (Serve with Spring Roll Dipping Sauce below.) Puangkram C. Schmitz and Michael J. Worman, "Practical Thai Cooking" THAI SPRING ROLL DIP 1/4 cup Sugar 1/4 cup Water 1/2 cup Red wine vinegar 2 tb Fish sauce 1/4 ts Red chile flakes 2 tb Chopped coriander leaves -(fresh) 2 tb Chopped peanuts Combine sugar, water and vinegar in a saucepan over medium-high heat; boil until reduced to 3/4 cup of liquid. Remove from heat and stir in the fish sauce and chile flakes. When cooled, transfer to a dipping saucer and mix in coriander and peanuts. Makes about 24 rolls with sauce. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.