Cucumber Zucchini Salad with Spring Rolls

For the cucumber zucchini salad with baked pork spring rolls, peel the cucumber and zucchini into thin strips with a peeler, mix in a bowl with a pinch of salt and 1 tablespoon of sugar and leave for 5 minutes.

Remove the seeds from the chili and cut into fine strips, roughly chop the peanuts and mix both with the soy sauce, yuzu juice, sesame oil, sesame seeds and olive oil.

Drain the zucchini and cucumber, dice the tofu and mix both in a bowl with the dressing.

Finely chop the pork and wasabi nuts and mix with the soy sauce, peanut oil and wasabi paste. Place a small amount of the filling (about a teaspoonful) on a spring roll sheet, coat the sheet with a little water, fold it over and deep-fry in hot oil until crispy.

Arrange the salad flat on a plate, place the wan-tans on top and garnish with a few leaves of basil.

Serve the cucumber zucchini salad with pork spring rolls and peanut-yuzu-soy dressing.

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