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, cut off the flesh from 4 sides and slice it into thin strips. Slice the carrots into 3 mm thick pieces and then cut them into fine strips. Remove seeds from the bell 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 50 °C water on the table. Soak a cloth towel in cold water, wring it out, and spread it on the table. Dip a rice paper wrapper into the bowl of warm water for 10 seconds and place it on the damp towel.
• 3
  On the bottom part of the wrapper, place lettuce, some of the chopped vegetables, grapefruit, 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 firmly 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.