Vegetable Spring Rolls

SAUCE INSTRUCTIONS

• 1
  Mix all ingredients in a bowl and set aside.

ROLL INSTRUCTIONS

• 1
  Cut off both ends of the zucchini, halve it lengthwise, and scoop out the seeds with a spoon. Cut the flesh into 5 cm long sticks and then into fine strips. Cut the carrots into 5 cm long sticks and then into fine strips. Halve the onion and cut it into fine strips. Cut the cabbage into fine strips.
• 2
  Place the chopped vegetables in a bowl, add soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper, and mix. Then thoroughly squeeze the vegetables with your hands, place them in a colander, and let drain for 8 minutes. Afterward, return the vegetables to the bowl.
• 3
  Finely chop the spring onions, mix with chopped coriander, add to the bowl with the vegetables, and mix.
• 4
  Soak 2 cloth towels in cold water and wring them out. Place a wide bowl filled with cold water on the table. Spread 1 damp towel on the table, then place 2 rice papers stacked on top of each other on it, which you first briefly dip into the bowl of cold water. Cover them with the second damp towel. Let them rest for 3 minutes, then set the top damp towel aside.
• 5
  Spoon 50 g of vegetable filling onto the bottom part of the rice papers, 4.5 cm from the bottom edge and 5.5 cm from the right and left edges. Dip your hands in cold water and firmly fold both rice papers at once, first from the right and then from the left, over the filling. Then fold the bottom edge of the rice papers over the filling and roll tightly towards the top edge of the rice papers. Place the wrapped roll aside on a tray and wrap the remaining rolls in the same way.
• 6
  Heat a deep layer of oil in a wide saucepan to 170 °C and fry the rolls for 2–3 minutes on each side until golden brown. Serve with chilled sauce.