Cut the zucchini lengthwise in long strips, the thinner the better (about 2-3mm). Sprinkle with salt and leave for 10 minutes.

At this time, make the batter, whatever you like. I was: 1 egg, 0.5 Cup. milk and 0.5 stack. water, salt and flour to the batter was liquid. Zucchini spread on a napkin to stack the juice. Then dip in batter and fry in sunflower oil, but not fry, and then when twisting the dough will burst.

Put the fried zucchini in a row and start to do magic:-). Spread the zucchini and crushed garlic on one side, put a slice of bell pepper (and tomatoes, but was not), and the entire length of the Korean carrots. And starting from the edge with the peppers, begin to collapse. When rolled, secured with a toothpick or skewer.

Here's a yummy it turned out! The pictures are not the very first time put up the recipe, but I think everything is clear.