Vegetarian Ramen Noodle Bowl

Ramen 9 The Curvy Carrot



I feel like ramen is the new “in thing” as far as food goes.  Recipes abound online and in magazines, and there are a few pretty upscale restaurants here in Milwaukee now featuring…you guessed it…endless variations of this noodle based dish.  But the problem for me?  Although all of the recipes I’ve seen look pretty fabulous, they all incorporate meat or poultry somehow.  I was bound and determined to have myself a pretty satisfying savory bowl of meat-free ramen.  But could it be done?


You won’t miss the meat here.  There’s enough savory umami (love that word) from the mushroom broth, and the soft-boiled eggs add a kick of extra protein (obviously skip the eggs here for a vegan version.)  The combination of the dried mushrooms, miso, and soy in the vegetable broth provide a great depth of flavoring.  And instead of using chicken here, I decided to sauté some extra-firm tofu in sesame oil instead (I’m beginning to think that anything cooked in sesame oil is delicious.)

This has to be one of my favorite vegetarian dishes to date, and I hope you like it, too.


P.S.  Happy birthday to my Dad (and his identical twin)!


Ramen 5 The Curvy Carrot


Vegetarian Ramen Noodle Bowl

Servings: 4-6



4 cups boiling water

1/2 ounce dried porcini mushrooms

1 tablespoon extra-virgin olive oil

1 small onion, chopped

1 carrot, chopped

2 tablespoons red miso (or whatever kind of miso you prefer)

2 tablespoons tamari or soy sauce

2 cups vegetable broth

3 garlic cloves, minced

8 ounces udon noodles (or ramen noodles, if you can find them-I couldn’t.)

1 and 1/2-inch piece of fresh ginger, sliced

2 tablespoons sesame oil, divided

8 ounces fresh mushrooms (any variety), sliced

8 ounces extra-firm tofu, sliced (make the pieces as big or small as you like-I like mine thinly sliced)

3 large eggs, soft boiled (or cooked to whatever consistency you desire.  A fried egg would be great here, too.)

3-4 scallions, sliced



1. In a medium bowl, combine the 4 cups of boiling water and the dried porcini mushrooms; let stand 15 minutes.

2. Drain the mushrooms through a sieve over a bowl; reserve both the porcini and soaking liquid. Once the mushrooms have cooled a bit, slice them and set them aside.

3. In a Dutch oven or a large sauce pan over medium heat, heat the olive oil until shimmering.

4. Add the onion and carrot; sauté 2 minutes.

5. In a small bowl, whisk together the miso and tamari/soy sauce.

6. Add the miso mixture, porcini liquid, vegetable broth, garlic, and ginger to the pan; bring to a boil.

7. Reduce the heat to low and simmer for 20 minutes.

8. Carefully strain the broth through a sieve over a bowl, discarding the solids.

9. Return the  broth to the  pan over medium heat and bring it to a boil.

10. Add the noodles; cook 8 minutes or until tender (or whatever the instructions on your package say). Remove the broth from the heat.

11. Heat 1 tablespoon of the sesame oil in a large skillet  or sauté pan over medium-high heat.

12. Add the fresh mushrooms; sauté for 8 minutes or so until the mushrooms have let off a lot of their liquid.

13. Remove the mushrooms from the pan, combining the sliced porcini and fresh mushrooms in a separate bowl.

14. Add the remaining 1 tablespoon sesame oil to pan; swirl.

15. Add the tofu, cooking it until it is crispy and golden, flipping the pieces over to ensure even cooking.  This took about 5-8 minutes total or so for me.

16.  Divide the noodle mixture among your serving bowls; top each serving with your desired amounts of mushrooms, eggs, tofu, and scallions.  Enjoy.


Source:  Adapted from Cooking Light as part of my monthly contribution to the Cooking Light Bloggers’ Connection.

March 20, 2014 - 5:27 am

Elizabeth - Noodle soups what ever there stripe seem to be the ultimate comfort food this looks great.

March 20, 2014 - 8:48 am

Katrina @ Warm Vanilla Sugar - I love that ramen has become so popular! It’s so freaking cheap – and awesome!

March 20, 2014 - 11:39 pm

Joanne - I’ve yet to attempt ramen for fear that I wouldn’t get the depth of flavor that you get from meat. Good to know that mushroom broth does the trick!

March 20, 2014 - 11:53 pm

Lily (A Rhubarb Rhapsody) - Yum! Who doesn’t love ramen noodles? This sounds like a wonderful vegetarian option.

March 22, 2014 - 11:50 pm

dina - it looks wonderful. i want to try my own ramen too!

March 23, 2014 - 7:56 am

Helen @ Scrummy Lane - This sounds so flavorful! It reminds me of the dishes you can get so easily in Asian ‘hawkers’ markets’. I think you probably need to go to an Asian supermarket or smaller shop to get udon noodles. it’s worth hunting them down!

March 23, 2014 - 6:21 pm

Sarah|Pickled Capers - Can we all just take a minute here and admire the perfection that is your hardboiled eggs?

March 24, 2014 - 5:44 am

Alaina - I live in Japan and am always looking for vegetarian recipes for Asian dishes. This is just like the miso ramen I find here but healthier and of course, meat free! Thank you so much.

August 28, 2014 - 11:35 pm

Daneen - Just tried this tonight, and even my five-year-old gave it rave reviews! I didn’t have dried porcini mushrooms so just added fresh ones to the sauté step–it still tasted fantastic. Thanks!

October 2, 2014 - 8:55 pm

lexilooda - Found the dried porcini mushrooms! It was neat how they made the broth brown. I dumped the entire thing of noodles (I used soba) in the soup, since it was just a few ounces more, so we ended up with more noodles than soup. I’m not complaining! It was wonderful for leftovers! Since I didn’t have more porcini mushroom broth I used veggie broth, and it was delicious as well. We couldn’t find miso locally, so I grabbed a miso ginger vinaigrette which I doubt did the soup justice. It was still delicious and “gourmet” as my husband called it.

Recipe tip: I found that adding Thai sweet chili sauce added a nice kick to the soup.

February 23, 2015 - 8:42 pm

Meg - This recipe has become one of my weekly standard meals as it meets all my requirements (delicious, easy, and quick!) and its my husbands new favorite. Your website is awesome and I can’t wait to try more of your recipes!

Welsh Rarebit

Welsh Rarebit 7 The Curvy Carrot

This is one of those dishes that had always caught my eye in the past.  A mixture of cream, cheese, and beer drizzled over a buttery toasted piece of bread?  Ummm, ok.  Hold me back.

But it’s also one of those recipes that I was afraid to make for the sole reason that I would fall in love with it and then make it way too often (read: high cholesterol.)

And so I did.

Of course, there’s a million different ways to make/eat this dish.  You can broil it, serve it with fried eggs on top (I did this, and it is equally as delicious), or you can serve it up with various different herbs and flavorings.  I wanted something  relatively straightforward here-something reminiscent of a beer cheese fondue.  I found this version by Alton Brown and decided to run with it.  And so I did…over and over and over again.

This is so simple to make. For breakfast, dinner, whatever.  (It also would probably make a great breakfast the morning after indulging a bit too much the night before-not that anyone ever does that.  Ummm.)  It comes together in less than ten minutes, and it’s completely satisfying.  Save this for a rainy day or a day for a much needed comfort food indulgence, and you’ll be sold, too.


Welsh Rarebit 3 The Curvy Carrot



Welsh Rarebit

Servings: 4



2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce (use a vegetarian-friendly one if this is a concern)

1/2 teaspoon salt

Pepper, to taste

1/2 cup beer (use a porter; I had Guinness on hand, so I used that.)

3/4 cup heavy whipping cream

6 ounces sharp cheddar cheese, grated

Sriracha, to taste

Pumpernickel bread, toasted (or use whatever kind you like) and buttered

For the top: chives, fried egg, etc.



1.  In a medium saucepan set over low heat, melt the butter.

2. Whisk in the flour and cook, whisking constantly, until the flour is lightly golden, about 2 minutes.

3. Whisk in the mustard, Worcestershire sauce, and salt.

4. Add the beer, stirring until combined.

5. Add the cream and stir until smooth.

6. Slowly add the cheese in batches, stirring until each batch is thoroughly incorporated.

7. Once all the cheese has been added and the mixture is smooth, add the Sriracha (or other hot sauce) and salt and pepper, to taste.

8. Pour the rarebit over the toast and serve immediately.
Source:  Directly from Alton Brown and the Food Network.

March 18, 2014 - 8:56 am

Becca @ Amuse Your Bouche - This looks delish! I agree you can’t go far wrong with cheese and beer 😀 I must point out though, this is a Welsh recipe, NOT an English one (hence the name!). My Welsh dad would have a fit if he saw you calling it English haha

March 18, 2014 - 9:11 am

bellini - I remember making this as a teenager and loving it!!! What has stopped me from making it lately. Absolutely nothing, thanks for the reminder.

March 18, 2014 - 9:03 pm

Maria Tadic - For the longest time I had NO clue what this was. But I had to put on a 1950’s style dinner and found this to be a common dish back in those days! I can see why too…cheese and bread. The best combo ever! I love the idea of a fried egg on top. Geesh…i want that now!

March 18, 2014 - 9:37 pm

Joanne - For the longest time, I read rarebit as rabbit and was always SO CONFUSED. Especially when vegetarians were eating it.

That beer-cheese sauce?! I want to bathe in it.

March 19, 2014 - 1:39 am

Helen @ Scrummy Lane - My goodness, this looks delicious, and it doesn’t help that I’m reading at breakfast time! Like the commenter above Welsh rarebit always used to make me think of rabbits and I had no idea what it was. I’ve actually never tried it, which is shameful, but then again it sounds like it would be easy to get hooked if I tried making this one with the beer in it. What a genius idea!

Thai Fresh Spring Rolls with Peanut Dipping Sauce and a Giveaway

Spring Rolls5 The Curvy Carrot

I’m pretty excited about this post.  So much good news around here lately.

If you follow this blog, you know I’m not a huge fan of giveaways for various reasons which I won’t bore you with now.  But I will say that sometimes an opportunity comes around which cannot be passed up.  I’ve told you all about my various recent adventures with Earthbound Farm (check it out here or here), and how much I believe in this company, its efforts to create a clean environment, and its dedication to providing safe, healthy organic food for everyone on a large scale.

When I visited Earthbound Farm in California last October, I had the pleasure and honor to meet Myra Goodman, one of the original founders of Earthbound Farm.   She’s one of those people that when you meet them for the first time, you feel like you’re reconnecting with a long, lost friend.  She told us stories about her father (a brilliant engineering genius), meeting her husband with whom she created the company (literally by selling greens in plastic baggies!), and the absolute joys she has found from working so hard for a cause that she truly believes in.  I was inspired by her authenticity and her candidness when discussing Earthbound Farm.  You can read a bit more about her story here.  She’s a pretty amazing woman (girl power!)

Hi Myra!

Hi Myra!

So when she said that she would be releasing a new 100% vegan cookbook in the spring of 2014, my ears pricked up (it’s featured here with a bonus recipe and coupons on the Organic Bound site-check it out!).  She said that she and her daughter, Marea, had spent a lot of time in the kitchen, testing and re-testing recipes to create this cookbook.  She said that she was feeling so much better eating this way.  And, to be honest, it gave me a bit of warm fuzzies to think of how special this cookbook would be for the two of them: a mother-daughter project that could then be shared with the world.  It’s nice, isn’t it?

Straight from the Earth COV

I already knew that I loved Myra’s previous two cookbooks; I’ve featured recipes from many of them on this blog already.  These recipes are solid.  Really.  Not too many ingredients, no crazy random expensive condiments (most of the recipes call for things that you probably already have in your fridge/pantry.), and pretty healthy to boot.   When I received an early copy of Straight From the Earth, I immediately went through it from cover to cover, dog-earing several pages’ worth of incredible recipes.

Spring Rolls4 The Curvy Carrot

This was just one of them.

I had never attempted to make spring rolls before…..well, because I found them slightly intimidating.  I wasn’t sure if they would look pretty or taste good.  The peanut dipping sauce sold me, though.  And the fact that the tofu is marinated and baked prior to making the rolls, adding a whole dimension to this usually bland protein alternative. There’s a perfect balance of crunchiness, creaminess, and flavor here.  Did I mention the peanut dipping sauce?  It’s pretty much my new favorite sauce for anything-there’s some sweetness, some tang from the lime juice, and a great peanut flavor. All together?  I ate these rolls for dinner one night and the rest for lunch the next day (they were still crunchy and definitely not soggy-a total bonus for a texture-phobe like me.)

To celebrate the brand new release of Myra and Marea’s cookbook, Earthbound Farm has generously agreed to give one  Curvy Carrot reader a set of all three cookbooks, including Straight From the Earth.  I hope you will love these books as much as I do.












Straight from the Earth COV













So, here’s the deal:

To enter the giveaway, simply leave a comment here telling me what your favorite fruit or vegetable is…or favorite dish featuring a fruit or vegetable.  Feel free to share the giveaway via various social media platforms (spread the love people!).  I’ll keep the giveaway open until midnight (CDT), on Sunday, March 16, 2014 and then a random reader will be selected.


Thanks for all of the giveaway entries, everyone!  The lucky random winner is Joanne, from Eats Well with Others.  Her comment was: 

“You had me at peanut dipping sauce! YUM. And hmmm…favorite vegetable…now that is just tough! Probably butternut squash.”

Congrats, Joanne!


Spring Rolls2 The Curvy Carrot

Thai Fresh Spring Rolls with Peanut Dipping Sauce

Servings: 6, makes 12 rolls



For the peanut sauce:

1/4 cup peanut butter (variety of your choosing: I used a salted crunchy kind)

1/4 cup very hot water (180 degrees)

1 tablespoon soy sauce (or tamari)

1 tablespoon rice vinegar

2 teaspoons agave nectar

1 teaspoon fresh lime juice

1/8 teaspoon salt

Freshly ground black pepper


For the tofu:

1 tablespoon soy sauce

1 tablespoon extra-virgin olive oil

1/8 teaspoon freshly ground black pepper

8 ounces extra-firm tofu, cut into twelve 3-by-1/2-inch sticks


For the spring rolls:

1 cup cooked rice noodles, prepared according to package directions

12 cucumber sticks, 3-by-1/4-inch

12 carrot sticks, 3-by-1/4-inch

1 cup ming bean sprouts

1 ripe avocado, sliced lengthwise into 12 even pieces

12 pieces heirloom or romaine lettuce, torn into 3-by-3-inch pieces

1/4 cup coarsely chopped fresh mint

1/4 cup cilantro

Twelve 6-inch spring roll wrappers




1. For the peanut sauce:   In a small bowl, stir together the peanut butter and the hot water until smooth (or as smooth as possible if you use crunchy peanut butter.)

2. Add the soy sauce, vinegar, agave, lime juice, salt, and pinch of pepper and stir until thoroughly combined.  Set aside at room temperature.

3. For the tofu:  Position a rack in the middle of the oven and preheat the oven to 375 degrees.

4. In a small bowl, whisk together the soy sauce, oil, and pepper.

5. Drain the tofu sticks on paper towel to remove excess water.

6. Place the tofu on a small rimmed baking sheet or in a casserole dish and pour the marinade evenly over each piece, making sure each side is thoroughly coated (I used tongs to flip mine over).

7. Allow the tofu to marinate for at least 10 to 15 minutes before baking.

8. Bake the tofu for 15 minutes.  Remove it from the oven, flip each stick over, then bake for another 15 minutes or until golden brown.

9. For the spring rolls:  Fill a wide, shallow bowl with warm water.  Place one spring roll wrapper in the bowl and let it soak until limp, about 5 seconds.

10. Lay the wrapper down flat on your work surface.  In the upper center section of the wrapper, place one piece of lettuce (Make sure to leave at least 1 inch of the bottom end of the wrapper uncovered).

11. In a compact vertical line, arrange one piece each of the carrot, cucumber, tofu and avocado,a generous tablespoon each of the bean sprouts and the noodles, and 1 teaspoon each of the mint and cilantro.

12. Fold the bottom edge of the wrapper on top of the filling.  Then tightly (but gently) pull the left edge of the wrapper over the filling and the folded bottom edge, putting pressure on the roll with your fingertips to make the roll as compact as possible.

13. Pull and roll the left side over the right side of the wrapper, keeping the filling as compact as possible.  Press the edges of the wrapper together to close.  Repeat this process until all 12 of the spring rolls are assembled.  Serve with the peanut sauce.


Source:  Directly from Straight From the Earth, by Myra and Marea Goodman.

March 13, 2014 - 8:30 am

Jennifer Richardson - I love sweet potatoes! My favorite dish to make is a curried sweet potato and spinach sautée with currants and almonds. 🙂 thanks for having the giveaway!

March 13, 2014 - 8:30 am

Tawhi K - Beautiful recipe! My favourite veg is the versatile Onion. Shared on FB x

March 13, 2014 - 8:36 am

Allison C - I’m a big fan of butternut squash and I LOVE soups made with it.

March 13, 2014 - 8:39 am

Abby @ The Frosted Vegan - I loooove broccoli, which seems weird, but it’s a favorite in everything!

March 13, 2014 - 8:46 am

Lisa @ Lisa Living Well - Raspberries are my favorite fruit. The spring rolls sound delicious!

March 13, 2014 - 8:57 am

Kelly - Fresh pineapple on the grill!

March 13, 2014 - 9:06 am

Dana - watermelon with salty cheese, sitting on the beach in the summer. nothing better!

March 13, 2014 - 9:10 am

Cate M. - I have a mild obsession with garlic…I find a way to add it to almost every recipe! It s simple way to add a HUGE punch of flavor to any dish.
The only downside are the garlic fingers you get from using it and cutting it up all the time!

March 13, 2014 - 9:13 am

Emma - I basically made these for dinner last night! I think my body is craving fresh and raw after all the wintery soups and stews. Also, my fave veg is the under appreciated parsnip!

March 13, 2014 - 9:22 am

Sabrina - Avocados! Avocados in my smoothies… on my toast… in my salads… tacos… sandwiches. Pretty much everything I can possibly put it on.
So excited to try these rolls!!

March 13, 2014 - 10:23 am

Katie - I’m always reaching for strawberries, they’re the best for adding a little excitement to so many dishes!

March 13, 2014 - 10:24 am

Heather - I love to simply saute fresh vegetables from the garden… if they make it into the kitchen without me eating them first, that is!

March 13, 2014 - 11:03 am

Rachel - These rolls look so good and I can’t wait to make the peanut sauce!
My favorite vegetable at the moment is sweet potatoes. So good!

March 13, 2014 - 11:31 am

Kathryn W. - My favorite fruit is raspberries and my favorite veg is mushrooms!

March 13, 2014 - 11:34 am

Melissa - My favorite veg is probably… oh it’s so hard… red pepper? Avocado? Broccoli? Fruit is definitely watermelon!

March 13, 2014 - 11:49 am

Kathleen - My favorite veggies are beets and butternut squash. Fave fruit is grapefruit. Those spring rolls look amazing. Thanks!

March 13, 2014 - 11:53 am

kelly @ livelovepasta - these look delicious!! making asap!!

March 13, 2014 - 12:53 pm

Kelsey - These look incredible! I usually try to eat my produce based on what’s in season, but I have to say my all time favorite is kale. Nothing like a good kale pesto for pasta, sandwiches, etc.!

March 13, 2014 - 12:59 pm

Kelly Mitchem - My favorite vegetable would have to be asparagus… maybe… it’s almost too hard to choose! I love making a frittata with asparagus chopped up inside of it!

March 13, 2014 - 1:48 pm

Rebecca - My favorite fruit is either strawberries or peaches. Come on, summer!

March 13, 2014 - 2:07 pm

J - My favorite dish to make as of late is pizza with butternut squash, kale (fav), mushrooms, gorgonzola, and peppers! Thanks for the giveaway!

March 13, 2014 - 2:39 pm

Anne - I love the look of these spring rolls!

My favorite vegetable would probably be broccoli but I love, love butternut squash. And Brussels sprouts. Ok, I like a lot of veggies:)

March 13, 2014 - 2:39 pm

Heather - I love brussel sprouts!

March 13, 2014 - 2:41 pm

Jennifer @ Also Known As...the Wife - Onions are my favorite hands down. You can make them sweet or savory. There is nothing better than the smell of onions caramelizing in a pan.

March 13, 2014 - 3:10 pm

Mary Beth - Spinach in everything- smoothies, salad, pizza and pasta!

March 13, 2014 - 3:10 pm

itzia - my favorite is sweet potato.

March 13, 2014 - 3:54 pm

Cindy A. - Berries – strawberries, blueberries, raspberries, etc. I have never met a berry I didn’t like. 😉

March 13, 2014 - 3:58 pm

Jason - I love Red and Green Bell Pepper wedges dipped in Ranch

March 13, 2014 - 4:52 pm

kimberly - although i never thought as i child i would say this, my favorite veggie is roasted brussels sprouts. yum!

March 13, 2014 - 5:08 pm

Portia smith - Brussels sprouts with Thai coconut sauce

March 13, 2014 - 5:10 pm

Sarah - Cauliflower!! Curry + cauliflower = Amazing!

March 13, 2014 - 5:31 pm

fran - I love mangoes!

March 13, 2014 - 5:35 pm

Emily - I love Grilled Aspargus. The crispy top gets me every time.

March 13, 2014 - 5:38 pm

Lianna - So excited about this giveaway! My favourite fruit are avocados, on toast with runny eggs, or in rolls as tasty looking as these ones!

March 13, 2014 - 6:10 pm

Emily S. - Awesome giveaway! I love tomatoes. There’s nothing better than making fresh pasta sauce from ripe, juicy tomatoes. Also: fried green tomatoes = best. thing. ever.

March 13, 2014 - 6:19 pm

Lauren - Asparagus is my absolutely favorite veggie. It’s coming back in season and this girl couldn’t be happier

March 13, 2014 - 6:41 pm

Sara @ Dear Skim - I’m going throw out there avocado — where it ends on the spectrum of vegetable and fruit, haha. The best!

March 13, 2014 - 7:23 pm

Rebecca @ Strength and Sunshine - Apples! And for veggies I am obsessed with raw zucchini and raw beets at the moment!

March 13, 2014 - 7:26 pm

Bianca @ Sweet Dreaming - asparagus! yay spring!

March 13, 2014 - 8:10 pm

Laura - Rhubarb is my favorite! Combine with strawberries, peaches, or by itself – I just can’t get enough 🙂

March 13, 2014 - 9:11 pm

Barb - I adore raspberries, eating them as fast as I can pick them!

March 13, 2014 - 9:48 pm

Rachel Tilly - I love broccoli and asparagus. I also love strawberries and pineapple. Yummmm fruits and veggies!

March 13, 2014 - 9:54 pm

Crystal @ Dreams, etc. - These look delicious!! I love brussels sprouts. Before I discovered how delicious they are I used to think that they’d be really gross. Now they’re my favorite veggie.

March 13, 2014 - 10:16 pm

Quixotism - My love of fruits and vegetables is undying. My favorite right now? Brussels sprouts.

March 13, 2014 - 10:22 pm

Holly B - Just one? That might be impossible, but I’ve been craving strawberries lately. Can’t wait for that first strawberry pie of the summer 🙂

March 13, 2014 - 10:32 pm

Joanna F - Raspberries!

March 13, 2014 - 11:01 pm

Marsie - My favorite fruit: Concord grapes. Intense in aroma and flavor, easy to enjoy raw, and are also phenomenal as a juice or baked in a pie! Now I am ready for Fall, when they are ripe in my hometown!

March 13, 2014 - 11:21 pm

Melissa - This recipe looks amazing – I just pinned it! Blueberries are my favorite fruit and peppers are my favorite vegetable. Yum!

March 13, 2014 - 11:48 pm

karen - perfectly ripe cantaloupe!

March 14, 2014 - 12:30 am

Janet Oonchitti - My favorite fruit is the cherry. My favorite recipe featuring the cherry is cherries jubilee!

March 14, 2014 - 12:38 am

Mary - My favorite is avocado. I eat it sliced, drizzled with olive oil and sprinkled with sea salt. Yum!!

March 14, 2014 - 12:59 am

sara - We love so many fruits and veggies! Berries are tops for sure, and right now asparagus

March 14, 2014 - 1:06 am

Melissa - I love strawberries, and as for veggies, my favorite is spinach.

March 14, 2014 - 4:28 am

Becca F - I’ve been eyeing straight from the earth since it was on pre order on amazon! I adore raspberries. I could eat them all day!

March 14, 2014 - 6:53 am

Kristin - I absolutely love fresh pineapple!

March 14, 2014 - 7:34 am

Erin - I love apples! There are so many different varieties out there and they are so versatile in that they can go sweet or savory!

March 14, 2014 - 10:24 am

Amy - So hard to pick just one! Right now I am loving Cara Cara oranges. Those spring rolls look delicious!

March 14, 2014 - 10:50 am

Tamara - Even though I’ve lived on the east coast for 25 years, my favorite vegetable and fruit are both firmly linked to California, my home state. The artichoke and the avocado are wonderful prepared simply or in more complicated recipes.

March 14, 2014 - 12:17 pm

Caitlin T - My absolute favorite vegetable is asparagus. However, being from your neighboring state of Minnesota, I can say that not much beats a caprese salad with in-season heirloom tomatoes (especially brandywines), fresh mozzarella, fresh basil, and some balsamic vinegar. I’m anxiously awaiting the farmers markets to open again!

March 14, 2014 - 12:54 pm

katy - i love mushrooms and avocados

March 14, 2014 - 12:58 pm

Myra Goodman - Wow, thanks for your very kind words about me, Earthbound Farm and my cookbooks. So glad you shared the recipe for Marea’s spring rolls. They are one of my favorites. It was such a huge pleasure to meet you last fall!

March 14, 2014 - 1:10 pm

Sarah - These spring rolls look great!
It’s hard to pick a favorite fruit or veggie, but mangoes come to mind at the moment. I just made a great Mahi Mahi dish with mango-vanilla sauce from Giada’s new cookbook.

March 14, 2014 - 1:18 pm

samW - nothing beats blueberries in my book!

March 14, 2014 - 4:10 pm

Joyce Hobbs - My favorite vegetable is roasted butternut squash. I love adding this to risotto.

March 14, 2014 - 5:31 pm

Kaitie - This looks so delicious! I’ve always wanted to try making fresh spring rolls- perhaps this is the recipe I use when I finally do!

My favorite fruit is avocado! I just eat it straight from the shell with a spoon, a sprinkle of salt on top. YUM

March 14, 2014 - 5:40 pm

Lucie - My fave vegetable is broccoli! So filling so yummmay. I just so
Happened to buy rice paper wrappers so I will be making spring rolls very soon:)

March 14, 2014 - 6:11 pm

Millie - My favorite vegetable is sugar snap peas. When I had a garden as a kid I used to eat them straight from our garden – so tasty!

March 14, 2014 - 8:10 pm

Madeline - garden fresh heirloom tomatoes! Followed by eggplant

March 14, 2014 - 8:42 pm

Nichole N - My favorite vegetable is zucchini!

March 14, 2014 - 9:23 pm

Deena - I just love a good tomato 🙂

March 14, 2014 - 10:00 pm

Cindy - I love cauliflower, roasted, fried, mashed, smashed, raw. Any way at all!!!!

March 15, 2014 - 4:33 am

Carolsue - My favorite vegetables are peppers — red, green or yellow. I use them in so many things I cook, in addition to stuffing them with rice and other ingredients.

March 15, 2014 - 7:40 am

Katelyn - I love pineapple! I love adding it to my green smoothies in the morning or grilling it with kabobs in the summertime.

March 15, 2014 - 7:53 am

Kasey - My favorite fruit is mango. I like to pair them with yogurt or cook them in coconut oil with cinnamon, vanilla, and coconut cream for a dessert.

March 15, 2014 - 9:12 am

Becky - avacado!

March 15, 2014 - 10:06 am

Lauren - Yum!! Those cookbooks look amazing! Spinach is my fave- it can star or guest star anywhere – pasta, curry, pizza, juice, pastries, quiche….

March 15, 2014 - 11:08 am

Alina Bachman - Corn is my newly discovered favorite food! I’ll like anything with corn in. My favorite recipe is a super simple but delicious chicken corn chowder. Mmmm it’s so good. I love your blog, by the way. It’s one of my favorite things to read, thanks for doing what you do 🙂


March 15, 2014 - 12:23 pm

Begem - Avocados in anything!

March 15, 2014 - 12:44 pm

Annie Block - I’ll give you both! Fresh raspberries are my absolute favorite in the spring and summer, while sweet potatoes take that role in the fall and winter. To be honest, I could eat fruits and veggies all the time! 🙂

March 15, 2014 - 12:53 pm

charj - Potatoes are my favorite vegetable.

March 15, 2014 - 2:00 pm

Cassie - I’m obsessed with Swiss Chard. I love the little leaves in salad and big leaves cooked in soups or gratins!

March 15, 2014 - 2:30 pm

Helen @ Scrummy Lane - I assume I’m not eligible for the giveaway (out of the US, boo!) but just in case, my fave veggie is avocado! Love this recipe, especially the peanut sauce!

March 15, 2014 - 2:55 pm

Suzanne - My favorite vegetable is asparagus.

March 15, 2014 - 3:42 pm

Beverly - Avocado!

March 15, 2014 - 6:32 pm

Joanne - You had me at peanut dipping sauce! YUM. And hmmm…favorite vegetable…now that is just tough! Probably butternut squash.

March 15, 2014 - 7:38 pm

SharonF - Fresh corn or asparagus out of my garden are two of my favorites. We like then both grilled.

March 15, 2014 - 7:38 pm

Anna - Plums and strawberries are my favorite fruits, both are part of some great childhood memories (grabbing fresh plums from the tree in our back yard and my grandma’s fresh strawberry pie)

March 15, 2014 - 7:41 pm

SharonF - Fresh corn or asparagus from my garden are two of my favorites. We like them both cooked on the grill.

March 15, 2014 - 7:43 pm

SharonF - Fresh corn and asparagus from my garden are two of my favorites. We like them cooked on the grill.

March 15, 2014 - 10:45 pm

Carrie M. - Fresh, ripe, sweet strawberries!

March 16, 2014 - 1:47 am

Birdiebee - My favorite fruit is pineapple as well as avocado.

March 16, 2014 - 7:58 am

Caroline - My favourite fruit must be apples – I eat them for breakfast every day without fail

March 16, 2014 - 1:05 pm

Jasmine K - My favorite vegetable has become cauliflower after trying it buffalo-style from here! Since then, I’ve tried roasting it many different ways and it’s become a staple and the house.

March 16, 2014 - 1:48 pm

Theresa Sea - I am a major soup person, and love beefing up my soups with wonderful, in-season veggies. It’s an easy way to eat healthy! 🙂

March 16, 2014 - 4:02 pm

Sasha - Roasted brussel sprouts or roasted cauliflower

March 16, 2014 - 7:13 pm

Jane - My favorite fruit is watermelon.

March 16, 2014 - 9:26 pm

Sarah - Artichokes. HANDS DOWN. I could eat them for every meal.

March 16, 2014 - 10:16 pm

Jennifer - Blood oranges, oh how I love you, blood oranges.

March 16, 2014 - 11:28 pm

nicole - My favorite veggie is spinach. Love it as a salad or sauteed with garlic, olive oil, red pepper and lemon.

March 17, 2014 - 10:17 am

Carrielee - One of my favorite vegetable dishes is really simple. Fresh peas, mint, pea shoots, feta and a few shakes of S&P. So refreshing; so spring. I serve it dry but have complimented it with a simple lemon and olive oil dressing as well.

March 18, 2014 - 8:48 am

Kim K. - Tough choice. Asparagus is my current favorite. We try to eat as seasonal as we can.

March 20, 2014 - 11:02 pm

Fifty Fab & Healthy - I really like a lot of your recipes. I can’t wait to try many of them at my next dinner party.

May 9, 2014 - 5:29 pm

30 Amazing Vegan THAI Recipes - RecipeTin Eats - […] 3. Fresh Thai Spring Rolls with Peanut Dipping Sauce – get the recipe […]

May 25, 2014 - 10:21 pm

Fresh Spring Rolls | naturally domestic - […] Fresh Spring Rolls (slightly adapted from The Curvy Carrot) […]

June 4, 2014 - 2:44 pm

Wendy Sue - Cauliflower! I make Cauliflower Alfredo, gluten free, almost 100% fat free, AND, get this, DAIRY FREE!!!! I’m here to tell you, it IS THE bomb! Fresh herbs are the key!

July 18, 2014 - 4:04 pm

Valerie Torres - I made these today with the peanut sauce and OMG it was amazing! There is definitely a short learning curve to making the rolls, but I did a great job! With the peanut sauce I accidentally used Tablespoons instead of TSP and it still turned out Delish! I am so impressed with myself and will make these more often! They are so pretty and will impress any guest! Thank You!

July 23, 2014 - 8:08 am

Donna Cross - I made these yesterday for my 16 year old and an 11 year old picky eater. They both loved ’em. Ours were not as pretty, but yummy, yummy indeed!

I’m a recently converted vegetarian so veggies and fruit are all good. My favorite way to prepare my veggies are to roast them.

October 6, 2014 - 2:33 pm

Fresh Spring Rolls -Rebecca | averill family recipes - […] Fresh Spring Rolls (slightly adapted from The Curvy Carrot) […]

February 24, 2015 - 6:51 pm

Karen Brooks - I made these for a work potluck and everyone loved them. However, I used shrimp in place of tofu. Great recipe.