Summer Rolls

SAUCE INSTRUCTIONS

• 1
  In a saucepan over medium heat, boil 250 ml of water with sugar until reduced by 1/3. Remove from heat, add the remaining ingredients except for the coriander, mix, and let cool. Stir the chopped coriander into the cooled sauce.

ROLL INSTRUCTIONS

• 1
  Clean the cucumber and carrots and cut them into 8 cm long sticks. From the cucumber, trim the flesh from 4 sides and cut it into thin strips. Cut the carrots into 3 mm thick slices and then cut them into fine strips. Remove seeds from the peppers and cut the flesh into strips. Wash, dry, and cut the lettuce into 12 pieces. Peel the grapefruit and cut out individual segments.
• 2
  Place a wide bowl filled with water at 50 °C on the table. Dip a cloth towel in cold water, wring it out, and spread it on the table. Submerge a rice paper wrapper for 10 seconds in the bowl with warm water and place it on the damp towel.
• 3
  On the bottom part of the wrapper, place lettuce, some of the chopped vegetables, grapefruit, and 1 basil leaf and 1 mint leaf.
• 4
  Dip your hands in cold water and firmly fold the wrapper, first from the right and then from the left, over the filling. Then fold the bottom edge of the wrapper over the filling and roll tightly towards the top edge of the wrapper. Place the wrapped roll aside on a tray and wrap the remaining rolls in the same way. Serve with chilled sauce.