These Vegetarian Thai Spring Rolls are a vibrant and crunchy appetizer that captures the essence of Thai street food. The filling features firm tofu and rehydrated shiitake mushrooms, providing a satisfying meaty texture, while green beans, carrots, and celery add fresh crunch. Everything is tossed in a fragrant mixture of garlic, red curry paste, and soy sauce for a bold, spicy kick. Wrapped in delicate spring roll wrappers and deep-fried until golden brown, these rolls make a perfect party starter or light lunch. They pair beautifully with a refreshing cucumber pickle or sweet chili dipping sauce.
Vegetarian Thai Spring Rolls
Description
These Vegetarian Thai Spring Rolls are a vibrant and crunchy appetizer that captures the essence of Thai street food. The filling features firm tofu and rehydrated shiitake mushrooms, providing a satisfying meaty texture, while green beans, carrots, and celery add fresh crunch. Everything is tossed in a fragrant mixture of garlic, red curry paste, and soy sauce for a bold, spicy kick. Wrapped in delicate spring roll wrappers and deep-fried until golden brown, these rolls make a perfect party starter or light lunch.Ingredients
Directions
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Soak dried shiitake mushrooms in warm water until soft, then drain, trim stems, and slice.
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Cut tofu, green beans, celery, and carrot into large julienne strips.
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Chop green onions and set aside.
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Heat 3 tablespoons of vegetable oil in a wok over medium heat.
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Stir-fry chopped garlic until fragrant and lightly browned.
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Add tofu, mushrooms, beans, celery, and carrots to the wok.
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Stir-fry vegetables for 10 minutes until tender-crisp.
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Add red curry paste, soy sauce, and pepper; toss to combine.
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Turn off heat and stir in chopped green onions.
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Lay a spring roll wrapper on a flat surface with the narrow side facing you.
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Place a scant 1/4 cup of filling about 1/3 of the way up from the bottom edge.
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Fold the bottom edge over the filling, then fold in the left and right sides.
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Roll tightly towards the top, sealing the edge with a little water.
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Place roll seam-side down on a baking sheet; repeat with remaining wrappers.
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Heat 3 cups of oil in a wok or deep fryer to 350&# 194;°F (175ðC).
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Deep-fry rolls in batches until golden brown and crispy, turning occasionally.
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Drain on paper towels and serve hot.
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 27.5kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.2mg1%
- Total Carbohydrate 4.1g2%
- Dietary Fiber 1.2g5%
- Sugars 2.5g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
Substitutions: Use firm or extra-firm tofu for best results. You can substitute green beans with asparagus or broccoli stems.
Serving Suggestion: Serve with a cucumber pickle (nuam) or sweet chili sauce for dipping.
