For the zucchini mozzarella rolls, wash and drain arugula, voger lettuce and zucchini. Then cut zucchini into thin (about 5 mm) slices, salt and pepper.
Heat olive oil in a pan and lightly fry the zucchini slices, drain on paper towels. In the meantime, already mix arugula and Vogerlalat.
For the dressing, mix balsamic vinegar, a little water and sugar, empty over the salad and mix well. Wrap baby mozzarella balls with prosciutto and then wrap each with a slice of zucchini. If necessary, secure with a toothpick.
Divide salad among plates and place zucchini-mozzarella rolls on top.