Steps

1. Peel apart 5 spring roll wrappers and let them sit at room temperature.
   🕒 00:47
2. Trim both ends off 1 zucchini (200g).
   🕒 00:53
3. Slice the zucchini diagonally.
   🕒 00:56
4. Cut the diagonally sliced zucchini into thin strips, about 2-3mm wide.
   🕒 01:02
5. Place the thinly sliced zucchini in a bowl and sprinkle with 1/2 tsp salt.
   🕒 01:14
6. Let the zucchini sit until it wilts and releases moisture.
   🕒 01:20
7. Squeeze the wilted zucchini firmly with your hands to remove excess water.
   🕒 01:32
8. Return the squeezed zucchini to the bowl and add 2 tsp Potato Starch, 1/3 tsp Chicken Bouillon Powder, and 1/2 tsp Curry Powder.
   🕒 01:40
9. Mix well until everything is evenly combined. (Key Tip!) The potato starch acts as a binder, helping the ingredients stick together.
   🕒 01:46
10. Prepare 5 spring roll wrappers that have been at room temperature.
    🕒 01:58
11. Cut each spring roll wrapper into 3 equal long, narrow strips.
    🕒 02:04
12. Place a cut spring roll wrapper with the shiny side down. Put the mixed zucchini filling on the edge closest to you.
    🕒 02:14
13. Fold the spring roll wrapper with the filling into a triangle.
    🕒 02:22
14. Moisten the tip and seal it tightly to finish the roll.
    🕒 02:28
15. Heat oil in a frying pan over medium heat.
    🕒 02:52
16. Once the pan is hot, carefully place the spring rolls seam-side down.
    🕒 03:04
17. Once the bottom is browned, flip and cook the other side.
    🕒 03:21
18. Remove when both sides are browned and drain excess oil. (Key Tip!) Removing moisture through salting makes the wrappers nice and crispy.
    🕒 03:37
19. Arrange on a plate.
    🕒 03:52