Ingredients:
- 80g chopped spring onions
- 3 cloves of garlic, minced
- 1 tbsp finely chopped ginger
- 1 tsp chili flakes (optional)
- 150 g chopped mushrooms (optional)
- 90 g finely chopped broccoli (optional)
- 90 g grated carrots
- 80 g finely chopped red or green cabbage
- 1 teaspoon sea-salt or 2 tbsp Coco aminos, more to taste
- 1 tbsp lime juice
- 14–16 brown rice papers
Preparation:
Sauté the spring onions, garlic and ginger in a non-stick pan for 3–5 minutes with the addition of a little water until translucent, stirring frequently. Next, add the mushrooms and cook until soft for another 4–5 minutes. Add the remaining vegetables and the lime juice, salt or coconut aminos to the pan and cook again for 3–5 minutes, stirring frequently. Put aside.
Soak one rice paper at a time in warm water until it is pliable and then place it on a clean work surface. Place approx. 2 small tablespoons of filling per rice paper not in the very middle of the paper, but a little further to the front. Fold the sides in and then roll up tightly. Repeat the process until all the filling is used up.
The spring rolls become particularly crispy in a hot air fryer. Make sure there is enough space between the rolls to prevent them from sticking to each other. Fry at 200°C for approx. 8–13 minutes. If you don’t have a deep fryer at hand, you can also bake the rolls in the oven at 200 °C. They won’t be as crispy, but they still taste very tasty.
Bon appetit!
Photos: Maarja Urb
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