Summer Rolls with Grapefruit and Fresh Coriander

In a small saucepan, bring 250 ml of water with the brown cane sugar to a boil over medium heat and reduce by about one third. Remove from heat, add the fish sauce, Sriracha, finely chopped ginger, finely chopped chili pepper, and lime juice. Mix everything well and let 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 core 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, dry, and divide the romaine lettuce into 12 pieces. Peel the grapefruit and carefully separate the individual segments.

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