How to make
Cut the carrots and zucchini into thin strips or sticks.
Let the peas defrost. Fry the finely chopped garlic in a little fat.
Add the vegetable sticks to it and stew for a short time.
The goal is to keep the vegetables fresh and crunchy.
Add the peas to them, season with salt and black pepper and after about a minute remove them from the heat.
Dip each rice paper in warm water and place it on a board.
Place the stuffing in the center and fold it like a package.
You can eat the mouth-watering spring rolls on their own, but they taste better lightly pan-fried, with very little fat, just enough to acquire a light brown color.
Of course, you can also stick to the classic oil bath frying.
Prepare the sauce from the listed products until a homogeneous mixture is obtained.
Serve the spring rolls warm, garnished with a bowl of sauce.
You can add some spring onions or sprinkle sesame seeds on the spring rolls to make them even better.
