Vegetarian Spring Rolls

Name: Vegetarian Spring Rolls
Yield: Makes about 25 small rolls
Cuisine: Thailand
Ingredients: 2–3 tablespoons plain flour; 1 teaspoon dried chilli powder or flakes; 15 g (½ oz) Chinese dried black mushrooms; 2–3 tablespoons water; 4 tablespoons light soy sauce; 1½ tablespoons plus 400 ml (14 fl oz) groundnut (peanut) oil; ll0 g (4 oz) tinned bamboo shoots; 1 tablespoon lime juice; 1 tablespoon finely chopped garlic; 2 tablespoons finely chopped fresh coriander; 1½ tablespoons Thai red curry paste; 1 tablespoon sugar; 110 g (4 oz) carrots; 110 g (4 oz) pressed seasoned or smoked beancurd; ½ teaspoon freshly ground black pepper; 110 g (4 oz) spring onions; 110 g (4 oz) courgettes; 110 g (4 oz) celery heart; 1 tablespoon coarsely chopped garlic; 4 tablespoons water; 2 teaspoons light soy sauce; 1 packet small rice paper wrappers

Preparation info

Makes about
25
small rolls

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Here is a delightful vegetarian version of Thai spring rolls. They make a perfect starter for a Thai meal, or can be served with drinks for a large crowd.

Ingredients

15 g (½ oz) Chinese dried black mushrooms
110 g (4

Asia
Thailand
Dinner
Vegetarian
Spring
South East Asia

Method

Soak the dried mushrooms in warm water for 20 minutes, drain them and squeeze out any excess liquid. Trim off the stems and slice the caps into 5 cm (2 in) long strips.

Peel and cut the carrots int