Spring Vegetable Rolls

SAUCE INSTRUCTIONS

• 1
  Mix all the 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 carrot 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 and 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 them drain for 8 minutes. Then return the vegetables to the bowl.
• 3
  Finely chop the spring onion, mix it with chopped coriander, add it 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, place 2 rice papers on top of each other, and briefly dip them in the bowl of cold water. Cover them with the second damp towel. Let them rest for 3 minutes and set the top damp towel aside.
• 5
  Spoon 50 g of vegetable filling onto the bottom part of the papers, 4.5 cm from the bottom edge and 5.5 cm from the right and left edges. Wet your hands in cold water and fold both papers tightly over the filling, first from the right and then from the left. Then fold the bottom edge of the papers over the filling and roll tightly towards the top edge of the papers. Set the wrapped roll aside on a tray and wrap the remaining rolls in the same way.
• 6
  Heat a higher layer of oil in a wide saucepan to 170 °C and fry the rolls on each side for 2–3 minutes until golden brown. Serve with chilled sauce.