Summer Rolls

SAUCE INSTRUCTIONS

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

ROLLS INSTRUCTIONS

• 1
  Clean the cucumber and carrot and cut them into sticks 8 cm long. Trim the flesh from 4 sides of the cucumber and cut it into thin strips. Slice the carrot 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. Soak a cloth towel in cold water, wring it out, and spread it on the table. Dip the rice paper in the warm water for 10 seconds and place it on the damp towel.
• 3
  On the bottom part of the rice paper, place lettuce, some of the sliced vegetables, grapefruit, and 1 basil leaf and 1 mint leaf.
• 4
  Moisten your hands with cold water and fold the rice paper tightly first from the right and then from the left over the filling. Then fold the bottom edge of the rice paper over the filling and roll tightly towards the top edge of the rice paper. Set the wrapped roll aside on a tray and wrap the remaining rolls in the same way. Serve with chilled sauce.