Cut the tofu, shiitake mushrooms, green beans, celery, and carrots into julienne slices.

Chop the green onions.

Set the prepared vegetables aside.

Heat 3 tablespoons of vegetable oil in a wok over medium heat.

Stir-fry the chopped garlic until it starts to brown, about 1 minute.

Add the red curry paste and stir-fry for another minute.

Add the soy sauce, tofu, shiitake mushrooms, green beans, celery, and carrots to the wok.

Stir-fry the mixture for 10 minutes, ensuring the vegetables are cooked but still crisp.

Remove the wok from the heat and add the chopped green onions.

Separate the spring roll wrappers.

Place a wrapper on a flat surface with one of the narrow sides facing you.

Place a scant 1/4 cup of the filling about 1/3 of the way up from the closest edge.

Fold the closest edge over the filling, then fold in the left and right edges to form an envelope.

Roll the spring roll tightly away from you, sealing the final edge with a touch of water.

Place the finished roll seam-side down on a baking sheet.

Repeat the process until all the rolls have been filled.

Heat 3 cups of vegetable oil in a wok for deep-frying until it reaches 350°F (175°C).

Carefully lower the spring rolls into the hot oil, a few at a time, ensuring not to overcrowd the wok.

Deep-fry the spring rolls on each side until they are golden brown and crispy, about 2-3 minutes per side.

Remove the spring rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.

Serve hot with cucumber pickle or your favorite dipping sauce.