All Vimer­gy sup­ple­ments at a glance:

All Vimer­gy sup­ple­ments at a glance:

Crispy spring rolls

Fried wit­hout fat in a hot air fry­er, the­se cris­py spring rolls are cris­py on the out­side and jui­cy and spi­cy on the insi­de. Pre­pared this way, they are a way to enjoy wit­hout having to accept the usu­al dis­ad­van­ta­ges of fried foods. 

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  • 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


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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