Vietnamese Summer Rolls with Vegetables and Spicy Sauce

In a small saucepan, over medium heat, boil 250 ml of water with the brown sugar until the volume reduces by one third. Remove from heat, add the remaining sauce ingredients (fish sauce, Sriracha, ginger, chili pepper, and lime juice), except for the cilantro. Mix well and let cool. Once the sauce has cooled, stir in the freshly chopped cilantro.

Clean the cucumber and carrots and cut them into sticks approximately 8 cm long. Cut the cucumber into thin strips (only the firm part, without seeds). Cut the carrots into 3 mm thick slices, then into fine strips. Remove the seeds from the bell pepper and cut the flesh into thin strips. Wash the lettuce, dry it, and cut it into 12 pieces. Peel the grapefruit and cut it into individual segments (fillets).

Prepare a wide bowl with water at approximately 50 °C. Soak a clean kitchen towel in cold water, wring it out well, and spread it on the work surface. Dip a rice paper wrapper in the warm water for 10 seconds, then place it on the damp towel.