Wash the zucchini and chop off their tops. Cut them into thin strips but not too thin. Fry in hot oil on both sides until reddened. Salt them and flavor with the vinegar.
To make the filling, mash the cream cheese, chopped dill and finely chopped garlic, mix them together and season with a little salt.
Put some of the filling at one end of each zucchini strip and wrap into a roll.
Arrange the rolls in a plate with the wrapped end facing down and decorate with bunches of fresh dill.