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Vegetarian Thai Spring Rolls

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Submitted by church_mice1

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YIELD

15 servings

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

12 346.8
OUNCES ML/G TOFU
5 5
EACH EACH MUSHROOMS, SHIITAKE
trimmed *
¼ 113.4
POUND G GREEN BEANS
1 1
EACH EACH CELERY STALKS
½ 0.5
MEDIUM MEDIUM CARROTS
3 45
TABLESPOONS ML VEGETABLE OIL
1 15
TABLESPOON ML GARLIC
chopped
½ 2.5
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML RED CURRY PASTE *
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
30 3E+1
EACH EACH SPRING ROLL WRAPPERS *
3 7.1E+2
CUPS ML VEGETABLE OIL

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 431 99% from fat
 % Daily Value *
Total Fat 47g 73%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 126mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 9% Vitamin C 3%
Calcium 9% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 
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