Summer Rolls

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.

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.

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.