Vegetable spring rolls

Mix the ketchup, grated cucumber, 1 tablespoon of grated carrot, 1 tablespoon of chopped coriander, finely chopped chili, mint, and rice vinegar in a bowl. Set aside in the refrigerator to let the flavors meld.

Trim the ends of the zucchini, cut in half lengthwise, and scrape out the seeds with a spoon. Cut the flesh into 5 cm pieces, then into thin strips (julienne). Cut the remaining carrot into 5 cm thin strips as well. Cut the red onion in half, then slice thinly. Shred or cut the cabbage into fine strips.

Place the chopped vegetables in a bowl, add the soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper. Knead the vegetables thoroughly with your hands, then place them in a colander and let them drain for 8 minutes. Then return the vegetables to the bowl.