How to make
The vegetables - zucchini, peppers, carrots and spring onions are cleaned and cut into strips and the garlic - into small pieces.
Place them in a pan with heated a 1 tbsp. of coconut oil and fry them.
Season them with salt and a little ginger powder. It is better to use fresh ginger and if you have any, grate 1 teaspoon of it.
The vegetables should remain slightly crunchy.
One by one, the rice paper sheets are immersed in cold water.
In the middle of each put a little of the vegetables, then roll them up into rolls.
The finished spring rolls are fried in the remaining coconut oil.
Serve them with a sauce made from a mixture of soy sauce, brown sugar, lime juice, a little water and a pinch of chili flakes.
These Thai spring rolls are a delight to the eyes and the senses.
