Vegetarian Thai Spring Rolls
Submitted by church_mice1
Crispy deep-fried spring rolls packed with stir-fried tofu, shiitake mushrooms, and julienned vegetables seasoned with garlic, curry paste, and soy for an addictive Thai appetizer.
YIELD
15 servingsPREP
20 minCOOK
30 minREADY
1 hrsThese vegetarian spring rolls deliver that satisfying crunch when you bite through the golden wrapper into savory, garlicky vegetables.
The red curry paste adds a hint of heat while shiitake mushrooms bring an earthy, meaty depth that makes you forget there’s no meat inside.
Serve them hot with tangy cucumber pickle or sweet chili sauce for dipping.
Kitchen Tips
- Julienne all vegetables to the same size for even cooking and easier rolling
- Let the filling cool slightly before rolling or the wrappers will tear
- Seal the wrapper edges with just a dab of water, not too much or they’ll get soggy
- Keep finished rolls seam-side down so they don’t unravel
- Fry in small batches to maintain oil temperature for maximum crispiness
Variations
- Baked Version: Brush with oil and bake at 400°F for 20 minutes, flipping halfway
- Glass Noodle Addition: Add soaked glass noodles to the filling for extra texture
- Spice It Up: Double the curry paste for serious heat lovers
Ingredients
Directions
Cut the tofu, mushrooms, beans, celery and carrot into large julienne slices.
Chop the green onions. Set aside.
Put the 3 tablespoons 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.
Separate the roll wrappers.
Place the wrapper with the narrow side facing you.
Place a scant ¼ cup filling about ⅓ 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.
Heat the oil for deep frying in a wok until hot.
Deep-fry the rolls on each side until golden.
Drain and serve hot with cucumber pickle.
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