Refreshing Summer Rolls with Spicy Sauce

In a small saucepan, bring 250 ml of water to a boil with the brown sugar over medium heat, and cook until its volume is reduced by approximately one-third. Remove from heat, add the remaining ingredients (fish sauce, Sriracha, grated ginger, chopped chili, lime juice) except for the coriander. Mix well and let it cool. Once cooled, stir in the finely chopped coriander.

Clean the cucumber and carrots, and cut them into 8 cm long sticks. Remove the seedy part of the cucumber and cut it into thin strips. Cut the carrots into 3 mm slices, then into thin matchsticks. Deseed the peppers and also cut them into strips. Wash and dry the lettuce, then divide it into 12 portions. Peel the grapefruit and cut out excellent fleshy segments (fillet them).

Prepare a bowl with water at approximately 50 °C. Soak a kitchen towel in cold water, wring it out, and spread it on the table. Dip the rice paper into the warm water for about 10 seconds until it softens, then place it on the damp kitchen towel.