Tag Archives: curry spring rolls

Guest Blogger: Create Mindfully – Tofu Spring Rolls with Peanut Dipping Sauce

26 Nov

Put your hands together for our newest Vegan Bloggers Unite! member – Willow Moon. Willow is the author of Create Mindfully. I enjoy the variety she blogs about from vegan recipes (sometimes gluten free too!), to DIY projects, and thoughts on the vegan lifestyle as a whole.

Here she is in her own words, “Hi my name is Willow Moon. I am glad to be a part of a community of like minded people! I started my website about three weeks ago. Create Mindfully is a blog about living naturally, healing and thriving. I share posts about creating abundance, losing weight naturally, and releasing blockages and pain with tapping. I write reviews on natural beauty and food products, as well as books on healing and self development. I share vegan, gluten free and some raw recipes that are simple and easy to make. I also sell original artwork on apparel, phone and tablet cases, mugs, canvases, posters and more.”

Follow Willow on her blog, Facebook, Twitter, Pinterest and Google+. Welcome Willow!

Have you ever gone to a Thai restaurant and ordered their delicious spring roll appetizers with peanut or sweet chili dipping sauce?

They are one of my favorites things to start a meal with. The spring rolls you get at a restaurant usually have carrots, cabbage, tofu (if you’re lucky) and transparent rice noodles. The transparent rice noodles are made from starch, and so is the rice wrapper. With the rice wrapper and the rice noodles, that’s a lot of carbs! If they come with the sweet chili sauce, and you like a lot of sauce, like me, that’s a bunch of sugar! Even though I love them, I don’t love the carbs and the sugar. When I’m at home I will eat the spring rolls as a meal, but I like to change it up, adding more protein and less carbs. I use brown rice spring roll wrappers instead of white. Here is my healthier version of Thai restaurant spring rolls.

cropped spring roll Serves 2-4
Peanut Dipping Sauce
Ingredients (organic when available)
You may want to double this if you like a lot of sauce like me!

  • 2 tablespoons creamy peanut butter
  • 1 tablespoon Thai Kitchen red curry paste (or your favorite curry paste)
  • ½ cup Lite coconut milk
  • 2 teaspoons low sodium tamari (or to taste)
  • 1 tablespoon brown rice syrup


  1. Mix all ingredients with a whisk or fork until blended.

Spring Rolls
Ingredients (organic when available)

  • 4 brown rice paper wraps
  • 1 cup spinach
  • 4 tablespoons mint
  • 4 tablespoons cilantro
  • 14 oz sprouted tofu (4-6 tablespoons per spring roll)
  • coconut spray oil
  • 2 cups of water to soak the wrappers


  1. Remove water from tofu and slice into squares. I like to turn the tofu so that it is standing up, then I slice it into thirds. Then I lay it flat and slice into fourths. This way you have 12 tofu squares, which is easier to flip on the frying pan.
  2. Spray frying pan with coconut spray oil and fry tofu until golden brown. Set aside.
  3. Heat 2 cups of water in microwave.
  4. After water is heated, put the water in a large enough container to hold the brown rice paper wraps.
  5. Dip one of the wraps in the water, turning until it is pliable.
  6. Put the wrap flat on a plate and fill with ¼ each of the above amounts of the cilantro, mint, spinach, and tofu.
  7. Roll like you would a burrito.
  8. Repeat with each wrapper.
  9. Serve Peanut Dipping Sauce.


Guest Blogger: Modern Day Missus – Potato and Pea Cigars

1 May

A brand new vegan bloggers joins the VBU! family. Please meet Robyn B, the author of Modern Day Missus lives in Perth, Australia. Robyn lives with her two naughty cats, an equally naughty husband, a juicer and a blender. She is a herbal tea lover, aspiring health goddess and cookbook addict, who loves all things life and living…. She also has a knack for accidentally burning pine nuts.

Her blog Modern Day Missus is a place of community, laughs, positivity and bundles of vegan recipes. Check out Modern Day Missus and follow her on her social media channels: Blog, Facebook and Instagram. Welcome Robyn!


Potato and Pea Cigars

Hey beautiful,

How is your week going? Yay for public holidays – I’ve only been at work for one day, and there are only two to go this week… not that I don’t like my job… but if I won lotto, I think I could definitely rock the lady of leisure gig.

On the weekend just gone, I got cracking in the kitchen and made heaps of recipes (there is one recipe however that still eludes me, but I have a plan… stay tuned!) that I’ve had on my mind. Thinking of recipes is one thing, but having the time to try them out, make sure they’re right and photograph them is not that easy. When I look back, even at recipes from a year ago, I’m so embarrassed at the quality of the photos.

A lot of that is because I was taking them at night once I’d cooked them for dinner. But, if I have learnt one thing about photographing food (or anything really), it’s that you can’t substitute natural light.

Anyhoo, of all the things I made, the vote came out (from my sister) for these, Potato and Pea Cigars. Think light Indian flavour, but wrapped like a spring roll. Spring rolls are easier to eat (you don’t get bits fall out all over the place, and they’re easier to wrap when you’re working with small spring roll wrappers).

These would make an awesome party food, and once you’ve wrapped one or two, you get the knack and can put them together really quickly.

Potato and Pea Cigars | Vegan | Modern Day Missus


Potato and Pea Cigars | Vegan | Modern Day Missus


Potato and Pea Cigars
Author: Robyn B
  • 2 medium-sized potatoes
  • 1 cup frozen or fresh peas
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1 pack spring roll wrappers
  • Dash of olive oil
  1. Peel the potatoes and chop into small cubes (think of the size you want to put them into the spring rolls), and then par boil for about 12-15 minutes or until pretty much cooked. Drain and set aside for a few moments.
  2. Preheat the oven to about 200∞C (about 400∞F).
  3. Put a dash of olive oil in a frypan, and fry the spices for about 20 seconds or until they are lovely and aromatic. Add the frozen peas and coat in the spice mix. Then, add the potatoes and do the same. Fry for about 3 minutes all up, or until the peas are not yet frozen (they don’t need to be fully cooked, as they go into the oven after this).
  4. Once your mixture is done, get a sheet of spring roll wrapper and place in front of you on an angle (so a corner is facing you, like a diamond). Then place in some filling, fold up the two side edges, and then wrap. When you come to the last corner (which should be the furthest corner from you), dip your fingers in water and dab on the corner so it all sticks together.
  5. Once you’ve done all your spring rolls, put them in a very lightly greased oven tray and bake for about 15 minutes.
Makes about 15 spring rolls.[br]You probably won’t use all of the spring roll wrappers with this quantity, but (if you didn’t buy them frozen), you can then freeze the remainder.

The great thing about these spring rolls is that they’re not heavy and greasy because they’ve been oven baked and not deep fried. They don’t have too strong an Indian flavour, but you could increase the spices if you want more.

Have a wonderful day.

Robyn xx