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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.┬áRepeat. 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