Spring rolls with a Spicy red curry & coconut peanut sauce

Crunchy Spring Rolls

Aryane @ Valises & Gourmandises
The crunchy veggies and fresh herbs combine with the spicy red curry, coconut milk and PB sauce to create the perfect spring roll. The following quantities yield 6 rolls, which represents a meal for one or an appetizer for two. They can be easily adjusted to feed more people.
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Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Appetizer, Main Course
Cuisine Asian, Plant-based, vegan, vegetarian
Servings 6


Tofu Marinade

  • 1 tablespoon brown sugar
  • 1 tablespoon shoyu sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon Sri Racha hot pepper sauce
  • 1 garlic clove crushed

Spring rolls

  • 100 g organic firm tofu
  • 1 big carrot grated
  • ½ cucumber cut in strips
  • 1 cup red cabbage minced
  • 2 spring onions cut in strips
  • ½ nori sheet sushi algae, cut in strips
  • 2 tablespoons sesame seeds I used black ones
  • 12 fresh mint leaves
  • A handful of fresh cilantro
  • 6 rice sheets

Spicy red-curry, coconut & peanut sauce

  • 1/2 cup full-fat coconut milk
  • 2 teaspoons red curry paste vegan
  • 2 tablespoons peanut butter natural
  • 1 tablespoons agave or maple syrup


Tofu marinade

  • In a resealable container, mix the ingredients of the marinade together. Cut the tofu in 12 strips and place in the container, coating it well. Cover and let marinate in the fridge.

Spring rolls

  • Cut the veggies and place on a plate with the herbs and the nori strips.
  • In a pan, roast the sesame seeds without oil for a few minutes, stirring often. Be careful not to burn them. Set aside.
  • Use the warm pan to roast the tofu for 2 minutes on each side.
  • In a shallow bowl that’s big enough to soak the rice sheets, heat some water. I use the pan in which I cooked the tofu, washed.
  • Place all the ingredients in front of you: veggies, tofu, warm water bowl and rice sheets. Soften one rice sheet at a time by delicately placing it in water for ten seconds. Lay it on a plate and garnish with one sixth of the ingredients; place them in the center with enough space on each side. Fold the sheet over the ends and roll tightly. I’m not that good at rolling, so I usually leave one end open (like on the picture).
  • Once everything has been rolled, prepare the sauce and serve it hot.

Spicy sauce

  • Add all sauce ingredients to a small saucespan and heat 5 minutes until just bubbling.
  • Mix well and serve.


You can also lay everything on the table and let people create their own roll. If choosing to do so, prepare the sauce while the tofu is cooking.
I like to add mango, avocado or edamame to my rolls for even more freshness.
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