Vegetarian Thai Spring Rolls 12 oz tofu 5 each dried shiitake mushrooms soaked & trimmed 1/4 lb green beans 1 each celery stalk 1/2 medium carrot 2 each green onions 3 tablespoon vegetable oil 1 tablespoon garlic chopped 1/2 teaspoon pepper 2 tablespoon red curry paste 2 tablespoon soy sauce 30 each spring roll wrappers 3 cup 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 tbsp. 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. Yield: 30