Vegetarian Thai Spring Rolls

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Servings: 30 Difficulty: Advanced
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Crispy, golden rolls stuffed with savory stir-fried tofu, mushrooms, and fresh vegetables in a spicy red curry sauce.
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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.

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Vegetarian Thai Spring Rolls

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 30 Calories: 27.5

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

  1. Soak dried shiitake mushrooms in warm water until soft, then drain, trim stems, and slice.
  2. Cut tofu, green beans, celery, and carrot into large julienne strips.
  3. Chop green onions and set aside.
  4. Heat 3 tablespoons of vegetable oil in a wok over medium heat.
  5. Stir-fry chopped garlic until fragrant and lightly browned.
  6. Add tofu, mushrooms, beans, celery, and carrots to the wok.
  7. Stir-fry vegetables for 10 minutes until tender-crisp.
  8. Add red curry paste, soy sauce, and pepper; toss to combine.
  9. Turn off heat and stir in chopped green onions.
  10. Lay a spring roll wrapper on a flat surface with the narrow side facing you.
  11. Place a scant 1/4 cup of filling about 1/3 of the way up from the bottom edge.
  12. Fold the bottom edge over the filling, then fold in the left and right sides.
  13. Roll tightly towards the top, sealing the edge with a little water.
  14. Place roll seam-side down on a baking sheet; repeat with remaining wrappers.
  15. Heat 3 cups of oil in a wok or deep fryer to 350&# 194;°F (175°C).
  16. Deep-fry rolls in batches until golden brown and crispy, turning occasionally.
  17. 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.

Keywords: thai spring rolls, vegetarian appetizer, vegan recipe, tofu stir fry, shiitake mushrooms, red curry paste, deep fried rolls, party food, healthy snacks, green beans, carrot julienne, celery sticks, spring roll wrappers, garlic ginger, soy sauce, spicy appetizer
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