Categories: Appetizers, Thai, Snacks, Vegetables 
      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"