Vietnamese summer rolls
Step 1/3
- 70 g extra-virgin olive oil
- 40 g white wine vinegar
- 2 cloves garlic
- mint
- salt
- pepper
Add oil, white wine vinegar and salt into a bowl. Then add the washed and finely cut mint, the minced garlic and pepper. Mix all ingredients and set aside.
Step 2/3
- 400 g green zucchinis
- oil (for frying)
Wash and slice the zucchini, then add them to a pot with abundant and already hot oil for frying. Fry the zucchini until golden, it will take aprox. 10 minutes.
Step 3/3
Drain the zucchini and place them over a baking tin or flat plate creating multiple layers. Add the minty dressing between each layer and let it cool down. The dish tastes best when served cold!
