Crispy Vegetable Spring Rolls with Spicy Dip

For the dip, mix ketchup, rice vinegar, mint, chili, and the grated cucumber. Take 10 g of the grated carrots and 1 tbsp of the chopped coriander from the main ingredient list and stir them in as well. Set the dip aside until serving.

Wash the zucchini, cut off the ends, halve lengthwise, and scoop out the seeds with a spoon. Cut the flesh into fine sticks about 5 cm long. Also cut the remaining carrots into 5 cm long sticks. Halve the red onions and cut them into fine strips. Finely shred or cut the white cabbage as well.

Place the cut vegetables in a large bowl. Add soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper, and mix everything well. Vigorously knead the vegetables with your hands, place them in a sieve, and let them drain for about 8 minutes. Afterward, return the vegetables to the bowl.