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 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 into 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 onion, 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. Lay out 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
  Scoop 50 g of vegetable filling with a spoon and place it on the bottom part of the wrappers, 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 wrappers at once, first from the right and then from the left, over the filling. Then fold the bottom edge of the wrappers over the filling and roll tightly towards the top edge of the wrappers. Place the wrapped roll aside on a tray and wrap the remaining rolls in the same way.
• 6
  Heat a deep layer of oil to 170 °C in a wide saucepan and fry the rolls for 2–3 minutes on each side until golden brown. Serve with chilled sauce.