Vegan Spring Roll Green Curry

Thai Coconut Green Curry with Spring Rolls

Have you ever had spring rolls combine with green curry coupled together for a unique mouth experience? The combination of crispy, juicy spring rolls with spicy and sweet green curry is unique and  will knock you off your feet! 

This comparatively mild and herbaceous curry is a Thai restaurant menu staple for a reason – well rounded flavours – spiciness soothed by thick creamy cooling coconut and set against the freshness of lemongrass and basil leaves. Flavors that will surely get you hooked on the first bite!

The Thai term for green curry known as “gaeng keow wan” (แกงเขียวหวาน) is translated to English literally as “sweet green curry”. So this is typically known throughout Thailand as a sweeter tasting curry, rather than a spicy curry. Like with many Thai recipes, especially curries, the paste is the most important flavoring of the entire dish. Over the years, I have tried several green curry paste brands and I finally have a favorite – Chef’s Choice! It is not overly spicy, very mild and fresh tasting. Some recipes add extra sugar to make green curry sweeter. But other traditional Thai green curry recipes just rely on the coconut milk to provide the sweetness – I prefer the latter without adding extra sugar. I have used Chef’s Choice coconut milk which is thick and naturally sweet, yuuum!!


Serve this vegan spring roll green curry over brown rice for a perfect meal. I personally love to combine it with cauliflower rice which is a great low carb option.

PS: If you make my vegan spring roll green curry, don’t forget to tag me on Instagram as @maricelsvegancrush and use the #maricelsvegancrush hashtag. I love seeing your takes on my recipes. Happy creating!

Spring Roll Green Curry

Course Main Course
Cuisine Thai
Servings 2 people


For the mini spring roll

  • 50 g red cabbage minced
  • 150 g firm tofu
  • 2 TBSP vegetable oil for filling
  • 2 TBSP light soy sauce
  • 1/2 tsp ground black pepper
  • 8 sheets vegan spring roll pastry 125x125
  • 3-4 TBSP vegetable for frying

For the curry

  • 100 g aubergine cut in cubes
  • 100 g red bell pepper cut in cubes
  • 100 g broccoli cut in small florets
  • 2 TBSP chef's choice green curry paste
  • 250 g chef's choice coconut milk
  • 1/2 tsp salt


For the mini spring rolls

  • Slice the tofu into approximately one-inch cubes. Then using either your hands or a fork, crumble it slightly into minced consistency. Heat oil in a skillet or wok over high heat. Add the tofu and cook for about 5min. Season with soy sauce and black pepper. Add the cabbage and cook for another 5min. Set aside and let cook for a little bit.
  • Carefully peel off one spring roll wrapper. Place the wrapper in a diamond position and add about 1 tablespoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Dab a little water along the edges and seal the roll. Repeat. You should get total 8 mini spring rolls.
  • Heat oil in a pan and carefully place spring rolls in the oil and cook, turning occasionally, until deep golden - around 1-2 minutes. Transfer to paper towels to drain.

For the curry

  • First heat up curry paste in a pan for about 30sec. Add the coconut milk and cook for another 30sec while stirring.
  • Add the rest of the ingredients and let simmer for 10min or until vegetables are wilted.
  • Serve the curry in a bowl adding the spring rolls. Decorate with basil leave.
Keyword vegan, vegetarian


Vegan Food Delivery Bangkok Review

Vegan Food is on the rise all over the world, especially in Bangkok. The more options there are the easier it is to make a conscious decision to a more sustainable and healthy lifestyle. Guru Magazine by Bangkok Post reviewed our meal delivery and we got featured on the cover story. Wohoo!

Our favorite in the menu this week

Korean Rice Balls over Broccoli and Sprouted Bean Gravy. 

💡👉 Sprouting grains and legumes changes the nutritional profile, making their nutrients more readily available and possibly easier to digest.

How to? 🤔 The procedure of sprouting or germinating grains and legumes is by firstly soaking them in enough filtered water between 10-24hours. After that it needs to be rinsed and then kept in environments with controlled amounts of warmth and moisture to be nurtured just right so the germination can take place and new life can begin to evolve. 

This is why we always activate or sprout our grains and legumes for optimal nutrition. 🌱💪💥

The menu for this week:

🍉 Tasty Protein Spring Vegetable Stew over Mashed Roots
🍉 Luscious Braised Sesame Cabbage Bean Curd
🍉 Creamy Peanut Butter Spinach over Germinated Barley
🍉 Teriyaki Veggie Bowl over Red Bean Puree

Get started with a trial week in 3 EASY steps:

1. Fill out the questionnaire
2. Confirm your order
3. Receive your first health boost food delivery the following Monday!

🆓📣 Free Energy Bliss Balls for first time customers.

We use reusable food containers to reduce waste as much as possible. Just swap the empty containers and bag with the new delivery each time. 🌍

The recipes are a unique blend of originals and fusion food that are changing every week.

Invest in yourself in every aspect of life because everything starts with you. 



Vegetarian Festival Food Tour Guidance! The right experience!

For those of you who feel lost in this mass of vegan food offer out there let me guide you through this wonderful festival and take a closer look. It will be a culinary experience where I am going to explain what vegan food is all about while trying out different dishes and snacks in the markets. We will eat, drink and I will help you get more education in terms of plant-based food and you will understand why it is so essential to be conscious of what you are fueling your body with. Lets have a good time and enjoy colorful and scrumptious food! 

For upcoming dates please check the event Calender on the right hand side.  

Here is a quick video about the vegetarian festival in china town to get an idea of how it would be like.


Food Tour with Vegan Crush aka Maricel Lukkanit

Beetroot Burger Pattie

If you are looking for a juicy burger pattie, you are on the right page with the right recipe! This Beetroot Burger Pattie is juicy, packed with protein, fiber, and so satisfying. Serve it as it is, as a burger or over salad for a low-carb lunch or dinner. You can also make them into vegan beet balls

Burgers are probably one of the most popular foods there is. Unfortunately, it is not the best for your health. This burger pattie is a healthy alternative and provides you with beautiful nutrients and vitamins. A meat-based burger comes with cholesterol and saturated fats, which you don’t want in your body. 

The color gives out the illusion that you are eating meat, but it is, of course, entirely plant-based. Did you know meat only tastes good because of three main components, smoke, fat, and spices? Without these three components, meat wouldn’t taste delicious. That means we can take these three components and make PattiesStroganoffKofta, and other meat alternatives altogether plant-based

It is all about trying out something new. Transitioning to a more conscious diet can be challenging, but I promise you all the effort and dedication will be worth it. Your body and mind will reward you in the most beautiful and surprising way. 

If you are just at the beginning of your plant-based journey my video about Mindset for Conscious Eating might be helpful. 

I hope this recipe serves you well. 

Sending love, as always. xx

Beetroot Burger Pattie
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course dinner, lunch
Servings 5 patties


For the pattie

  • 1 big raw red beet cut in medium dice
  • 1 raw carrot cut in medium dice
  • 1 onion cut in 4 pieces
  • 1 can red beans sieved and washed
  • 1 potato cooked, cut in 4 pieces
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp soy sauce
  • 1 tsp black pepper powder
  • 1 tsp thyme powder

For the sauce

  • 1 Tbsp olive oil
  • 2 Tbsp tahini paste
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp agave or maple syrup
  • 1 tsp roasted sesame seeds
  • 1 tsp sea salt


  • In a food processor combine beetroot, carrots, and onion. Process until very fine. Now add the rest of the pattie ingredients and pulse until well combined and smooth. Add 1 tablespoon of water at a time if it is too dense.
  • Form 5 x 1 cm thick patties.
  • Head up oil in a pan and fry the patties on both sides until browned. About 5 minutes.
  • In a small bowl combine the sauce ingredients.
  • Enjoy the patties with bread as a burger or over salad.
Keyword soy-free, vegan

Baked Cauliflower Buffalo Wings Vegan

Chicken Wings

RECIPES, Savory Food | 07/02/2016 | By

These baked Cauliflower Buffalo Wings are finger-licking good. Cauliflower is very versatile and an extremely nutritious vegetable. Not only can you make these amazing Cauliflower Buffalo Wings but you can also roast it to a char or steam and puree it and it transforms into a mashed potato-like dish with fewer calories. These Cauliflower Buffalo Wings are incredible and very addictive even to nonvegans and especially for kids! 

Chicken Wings

These 6-ingredient buffalo wings are the perfect vegan, gluten-free healthy snack for a movie, game day, summer barbecue parties, potlucks, or whenever you find yourself craving serious comfort food that won’t leave you feeling weighed down.

For potlucks, I love to additionally serve Vegan Lentil Kofta which is also gluten-free and absolutely delicious and a must-try recipe!

Buffalo Wings1

I hope you love this recipe as much as I do. Sending love as always. xx

Baked Cauliflower Buffalo Wings Recipe

Prep Time 1 hr
Course Appetizer, Side Dish, Snack


  • 1 head cauliflower broken into bite-sized pieces
  • 1/2 cup almond meal
  • 1/2 tsp sea salt
  • 1 Tbsp onion powder
  • 1/2 cup filtered water
  • 1/2 cup vegan hot sauce or vegan barbecue sauce any sauce you like


  • Preheat oven to 450°F. Combine all of the ingredients except the hot sauce in a bowl. Whisk together until smooth (consistency should be on the thinner side).
  • Mix in cauliflower, being sure that all the pieces are coated. Place cauliflower on a baking tray in a single layer. Use parchment paper to prevent it from sticking and roast in the oven for 15 minutes.
  • Using a spatula, gently scoop the cauliflower from the tray and put it into the bowl of hot sauce. Carefully and slowly toss the cauliflower around to coat with sauce.
  • Place the cauliflower back on the baking tray and roast for 25 more minutes until the sauce has absorbed/firmed up on the cauliflower. Serve with your favorite dressing and voilá enjoy!


Sprinkle some nutritional yeast on top and serve while still hot.
Keyword gluten-free, vegan



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