Summer rolls with grapefruit and fresh coriander

In a small saucepan over medium heat, bring 250 ml of water to a boil with the brown cane sugar and let it reduce by about a third. Remove from the heat, add the fish sauce, sriracha, finely chopped ginger, finely chopped chili pepper, and lime juice. Mix everything well and let it cool. Stir the finely chopped fresh coriander into the cooled sauce.

Clean the cucumber and carrots and cut them into sticks about 8 cm long. Remove the seeds from the cucumber and cut the flesh into fine strips. Cut the carrots into 3 mm thick slices and then into fine sticks. Deseed the bell peppers and also cut them into fine strips. Wash and dry the Romaine lettuce and divide it into 12 pieces. Peel the grapefruit and carefully separate the individual segments.

Prepare a shallow bowl with warm water at approx. 50 °C. Moisten a kitchen towel with cold water, squeeze it out well, and spread it out on the work surface. Dip a sheet of rice paper into the warm water for about 10 seconds until it becomes soft, then lay it flat on the damp towel.