GREEN CURRY VEGETABLE W/ DEEP FRIED SPRING ROLL recipe served on a plate, by Talay Thai Restaurant (Halifax)
Sep 24 2026
Restaurants›Talay Thai Restaurant (Halifax)›Green Curry Vegetable W/ Deep Fried Spring Roll Recipe

Green Curry Vegetable W/ Deep Fried Spring Roll Recipe

Inspired by Talay Thai Restaurant (Halifax)
Time45m
Serves4

Green curry, mixed vegetable, and served with rice.

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Ingredients

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Green Curry

Mixed Vegetables

Spring Rolls

Serving

Method

Prepare the Green Curry

  1. 1

    Cook the Curry

    In a large saucepan, heat the green curry paste over medium heat for about 1-2 minutes until fragrant. Add the coconut milk and vegetable broth, stirring well to combine. Bring to a simmer.

  2. 2

    Add Vegetables

    Add the mixed vegetables (broccoli, bell pepper, carrots, snap peas, and zucchini) to the curry. Stir in the soy sauce and lime juice. Simmer for about 10-15 minutes until the vegetables are tender.

Prepare the Spring Rolls

  1. 3

    Prepare the Filling

    In a bowl, mix together the shredded cabbage, julienned carrots, chopped mushrooms, and minced garlic.

  2. 4

    Wrap the Spring Rolls

    Place a spring roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling onto the wrapper. Fold the sides over the filling, then roll tightly from the bottom to the top. Seal with a bit of water.

  3. 5

    Fry the Spring Rolls

    In a deep frying pan, heat the vegetable oil over medium-high heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Serve

  1. 6

    Plate the Dish

    Serve the green curry vegetable over a bed of jasmine rice, garnished with fresh cilantro. Place the crispy spring rolls on the side.

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