March 27, 2015 52

Pad Thai Spring Rolls with Red Curry Peanut Sauce

Gluten-free, vegetarian pad thai spring rolls.

Pad Thai Spring Rolls with Red Curry Peanut Sauce | Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.


We’ve all heard about them and we all want to eat more of them, as often as we can. My friend Kelly is so passionate about them that she wrote a whole book on the subject. Superfoods at Every Meal is out now and it’s a beaut.

Superfoods at Every Meal breaks down ten basic superfoods that we should incorporate more of into our daily meals. They were selected for their well-known health benefits, versatility, year-round accessibility, relative affordability and overall crowd appeal – now I can get down with that.

Kelly’s top ten superfoods are…

sweet potatoes
coconut oil
greek yogurt
+ walnuts

Pad Thai Spring Rolls with Red Curry Peanut Sauce | Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.

Pad Thai Spring Rolls with Red Curry Peanut Sauce | Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.

Pad Thai Spring Rolls with Red Curry Peanut Sauce | Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.

The pad thai spring roll recipe I’m sharing with you today is a veggie-take on Kelly’s recipe from the book, which is titled the same, but includes ham. Not all of the recipes in her book are vegetarian or gluten-free, but a lot of them are and can easily be made veg/gf with just a few easy swaps.

These pad thai spring rolls are versatile and satisfying and you can fill them with just about anything. They’re also fun. And delicious. Especially if you dip them in that vegan, gluten-free, super easy, all-natural red curry peanut sauce.

I’m giving away {1} copy of Superfoods at Every Meal to one of you! To enter tell me which one of these ten superfoods are your favorites in a comment below. Contest is open until noon CT on April 6, 2015; winner will be notified via email.

Pad Thai Spring Rolls with Red Curry Peanut Sauce | Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.

Pad Thai Spring Rolls with Red Curry Peanut Sauce | Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.

Pad Thai Spring Rolls with Red Curry Peanut Sauce | Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.

Pad Thai Spring Rolls with Red Curry Peanut Sauce

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Serves 10 rolls

Adapted from Kelly Pfeiffer's new book, Superfoods at Every Meal. You can use whatever veggies you have on hand/whatever is in season. I used pea sprouts, but you could also use bean sprouts which is more representative of a traditional pad thai.


  • 2 medium carrots
  • bunch green scallions
  • 6 eggs
  • 1 tablespoon coconut oil
  • 2 - 3 cups of sprouts
  • 1/2 cup fresh cilantro, chopped
  • 10 rice paper wrappers
  • Red Curry Peanut Sauce {see below}


  1. Julienne the carrots and scallions and set aside.
  2. Melt the coconut oil over low heat in a medium sized skillet over low heat. Meanwhile whisk the eggs together in a bowl and pour the mixture into the pan. Cover and cook until the eggs are set. Transfer the eggs onto parchment and cool. With a pizza cutter, cut into approximate 1 by 4 inch sections and set aside.
  3. Fill a wide and shallow bowl with warm water. Take each wrapper and dip it in the hot water for 5 seconds. Then layer on the egg strip, vegetables, sprouts and cilantro in the center. Tuck the sides and roll up like you would a burrito. Continue until all wrappers are rolled.
  4. Serve with red curry peanut sauce!

Red Curry Peanut Sauce

Prep Time 1 min
Cook Time 4 mins
Total Time 5 mins
Serves 1 cup

This can be made ahead of time and stored in an airtight container in the refrigerator for about a week. All-natural, no sugar or salt added peanut butter is best. You can substitute sunflower or almond butter if you have a peanut allergy.


  • 1 cup full-fat or light canned coconut milk
  • 1 tablespoon red curry paste
  • 2 tablespoons peanut butter {see notes}
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon sriracha
  • pinch of sea salt


  1. Combine all of the ingredients in a small sauce pan and whisk together over a low flame.
  2. Simmer for about 3 minutes or until thickened.

{{this giveaway is closed}}

Thanks to the folks at Fair Winds for gifting me an advance copy of Superfoods at Every Meal!

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52 Responses to "Pad Thai Spring Rolls with Red Curry Peanut Sauce"

  1. Reply

    Lisa Darcel

    March 27, 2015 at 7:25 PM

    Quinoa! I use it in sweet and savory dishes!

  2. Reply


    March 27, 2015 at 11:30 PM

    In no particular order, sweet potato, eggs and coconut oil are must haves in my kitchen. They are such versatile ingredients to cook with.

  3. Reply

    Catherine Jackson

    March 28, 2015 at 7:21 AM

    This is a hard choice! I really do love all of these foods. I guess my favorite would have to be either quinoa, sweet potatoes, or eggs. I eat eggs for breakfast practically all the time – I mean who doesn’t love a good omelet? But quinoa and sweet potatoes are my go-to carbs! I think I’ll have to go with sweet potatoes because they are so versatile and delicious! I could eat a sweet potato with cinnamon everyday!

  4. Reply

    Rebecca @ Strength and Sunshine

    March 28, 2015 at 7:29 AM

    Sweet potatoes! Always!

  5. Reply


    March 28, 2015 at 8:55 AM

    Kale – love them it shakes or salads with some vegan cheese sauce! Thanks for this recipe and the giveaway.

  6. Reply


    March 28, 2015 at 9:03 AM

    Kale, sweet potatoes and blueberries all rock my world.

  7. Reply


    March 28, 2015 at 9:07 AM

    Nothing like fresh, local blueberries from the market during a warm Michigan summer.

  8. Reply

    Alison H.

    March 28, 2015 at 11:11 AM

    I guess I would have to go with blueberries – so yummy!

  9. Reply


    March 28, 2015 at 11:21 AM

    it’s really a toss up between chickpeas and honey for me.

  10. Reply


    March 28, 2015 at 11:30 AM

    Sweet potatoes! I can live off them – for breakfast, lunch, dinner and don’t forget dessert!

  11. Reply

    Mark s

    March 28, 2015 at 11:31 AM


  12. Reply


    March 28, 2015 at 11:42 AM

    Sweet potatoes all the way!

  13. Reply


    March 28, 2015 at 2:06 PM

    For me it’s a toss up between blueberries and coconut oil.

  14. Reply

    Laura Murray

    March 28, 2015 at 3:08 PM

    Sweet potatoes. I look forward to trying this recipe, it looks fun and delicious. Would love to win the book too. Thanks so much for the opportunity!

  15. Reply


    March 28, 2015 at 3:26 PM

    Such a difficult choice because they’re also all my favourite foods too. But overall I’d have to say coconut oil is the best for me.

  16. Reply


    March 28, 2015 at 3:31 PM

    Sweet potatoes and blueberries! Thanks for the chance to win.

  17. Reply


    March 28, 2015 at 4:48 PM

    Kale and sweet potatoes! But I love all ten super foods!

  18. Reply


    March 28, 2015 at 5:11 PM

    Sweet potato, kale and our chicken’s eggs.

  19. Reply

    sandy galvin

    March 28, 2015 at 5:24 PM

    I love greek yogurt.

  20. Reply


    March 28, 2015 at 7:11 PM

    My favorite of the superfoods is definitely blueberries, because they are such a special treat that we mostly see for just a few months a year. And thus I am so excited to find fun ways to prepare and eat them each summer.

  21. Reply


    March 29, 2015 at 12:21 AM

    I’ve never been a decisive person, so I vote all of them. But if forced to choose, I’d probably choose either honey or Greek yogurt for their versatility. Greek yogurt can be so many things.

  22. Reply

    Virginia Hamilton

    March 29, 2015 at 6:12 AM

    Hard choice but I’m going with with blueberries. Everyone loves them and they require no preparation at all.

  23. Reply


    March 29, 2015 at 7:32 AM

    It is so hard to choose only one of these. I will go with quinoa. I like how versatile it is.

  24. Reply


    March 29, 2015 at 8:16 AM

    Blueberries and kale absolutely! Blueberries picked all summer, freeze savoring that gorgeous color through our many months of winter. I’m a blueberryaholic. As well as kale, which winters over in my NH garden seeding numerous plantings till the cold returns.

  25. Reply


    March 29, 2015 at 10:05 AM

    It’s so hard for me to choose a favorite of this list. Almost all of these are staples in my kitchen! Coconut oil has so many uses. Eggs are a new favorite as I’m discovering their versatility also and different ways to cook them!

  26. Reply

    Sarah Miller

    March 29, 2015 at 8:47 PM

    Ooo-wee! Half of those I eat weekly! And to choose between kale and sweet potatoes? I’ll go for sweet potatoes. They went into my multi-veggie and quinoa stew I made tonight!

  27. Reply


    March 29, 2015 at 10:00 PM

    Eggs, kale and blueberries are big in our house right now! Especially since they are big hits with the baby.

  28. Reply


    March 29, 2015 at 10:37 PM

    Hi new to your blog. Everything looks so yummy and inviting. I’m on my way in buying all the ingredients to make these Pad Thai Spring Rolls.

  29. Reply

    Meg @ BeardandBonnet

    March 30, 2015 at 2:56 PM

    This is so gorgeous! Love the egg in there.

  30. Reply


    March 30, 2015 at 3:13 PM

    I am new to your blog – I am enjoying your writing style and lovely pictures! As for the superfoods, I can’t pick just one. I pretty much like everything on the list, but I love eggs, chickpeas and sweet potatoes!

  31. Reply


    March 31, 2015 at 12:40 AM

    I love chickpeas!

  32. Reply

    Yfat Barak-Cheney

    March 31, 2015 at 9:54 PM

    Sweet potatoes! Just bought red curry paste so will give the sauce a try.

  33. Reply


    April 1, 2015 at 10:31 AM

    I love all of the superfoods, but I will choose blueberries as they are easily accessible here fresh in summer and the company keeps boxes frozen and so can get them all seasons. Blueberries are good in smoothies, desserts, salads, breakfast foods, whatever your heart desires. Thanks for the opportunity to win a copy of this book.

  34. Reply


    April 1, 2015 at 12:39 PM

    Chickpeas! I’m eating some for lunch today.

  35. Reply

    aida mollenkamp

    April 2, 2015 at 9:12 PM

    These are so up my alley!

  36. Reply

    kristie {birch and wild}

    April 2, 2015 at 11:09 PM

    Gorgeous colors here! These looks so delicious!

  37. Reply

    natalie @ wee eats

    April 3, 2015 at 1:09 PM

    Quinoa is my favorite!

  38. Reply

    Brittany Koelmel

    April 3, 2015 at 9:40 PM

    I love kale! It’s my favorite food.

  39. Reply


    April 4, 2015 at 5:00 PM

    I love them all. But the one thing there is no substitute for is an egg. I couldn’t live without them!

  40. Reply


    April 4, 2015 at 5:23 PM

    Sweet potatoes are my favourite superfood. They’re so easy to cook! I throw them in an oven until they’re baked through and then just dig in.

  41. Reply


    April 5, 2015 at 10:30 AM

    I’ve been enjoying reading your blog since Flipboard put you on food headliners. I think I dig Kelly’s book because I make my almost everyday meals with most of these superfoods. Chickpea, fresh, dried, or in the cans, is an amazing protein, complex carb and fiber source – just recently, i indulged on fresh chickpeas , peeling them of the shells then baked them with coconut oil. Kale is year round in our area – thanks to our dedicated organic farmers in the mostly year round sunny CA valley. And that locally grown sweet potato, I grab them by volume because it’s my staple food. And when really busy, I pop in a piece of sweet potato wrapped in paper towel in the microwave for 3-4 mins then dip it with local Greek yogurt. These are basic Yums, perhaps I can learn some fancier meals to maket hese super ingredients even more loved and devoured.

  42. Reply


    April 5, 2015 at 3:13 PM

    Chickpeas all the way!

  43. Reply

    Trisha P.

    April 5, 2015 at 3:16 PM

    Ooh tough choice. For now I’ll choose sweet potatoes.

  44. Reply


    April 5, 2015 at 9:05 PM

    My favorite superfood would be sweet potatoes, and I’d love to eat that red curry sauce on top of some! Yum, these look delicious.

  45. Reply

    Michelle Drenick

    April 5, 2015 at 10:00 PM

    That’s a great superfood list, everything on it is totally doable & delicious. Blueberries have been a long time #1 fav of mine so that’s what I’m going with here.

  46. Reply

    Jo Ruiz

    April 6, 2015 at 10:42 AM

    Eggs (whites) and kale, cooked together they are my go to breakfast.

  47. Reply


    April 6, 2015 at 10:48 AM

    So pretty! I definitely need to try this, it looks absolutely delicious!

  48. Reply

    Jenn Krivanek

    April 6, 2015 at 10:54 AM

    Eggs, blue berries and sweet potatoes are my top three faves!

  49. Reply


    April 6, 2015 at 11:00 AM

    Difficult decision to just choose one! I’m going sweet potatoes.

  50. Reply


    April 6, 2015 at 11:52 AM

    Easy! Sweet potatoes! Delicious and gorgeous.

  51. Reply

    Heather Hennessey

    April 6, 2015 at 11:06 PM

    Quinoa and sweet potatoes.

  52. Reply


    April 7, 2015 at 12:30 PM

    Eggs! I love them. They’re so versatile.

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.