Peel and chop the ginger and possibly garlic and mix together with the remaining ingredients for the dip with a magic wand or a stand mixer until the pieces of ginger can no longer be seen. Then season the dip with chili powder to taste.
For the Summer Rolls, clean the carrots, bell peppers and cucumber and cut into fine strips. Peel and core the avocados and cut into strips. Wash some iceberg lettuce leaves and cut into pieces. Remove the stalks from the coriander and roughly chop the leaves.
Now prepare the rice noodles as described on the package and fill a large bowl with warm water.
When the vegetables and pasta are ready, put the first rice sheet in the bowl with the water for about 20-30 seconds and then spread it out on the work surface. If the sheet sticks together, it can simply be pulled through the water again.
Soak the next rice sheet in the water and in the meantime cover the finished rice sheet with the vegetables. The best way to do this is to put some lettuce in the middle of the leaf, spread a few strips of each type of vegetable on the lettuce and sprinkle with a little coriander. Fold in the narrower opposite edges of the rice sheet so that the vegetables are covered a little. Then fold one of the wider edges over the vegetables and roll up the roll with a little tension.
Keep doing this until you run out of rice sheets. If the curling doesn`t work right away, don`t panic. It can take a few roles to find the right technique for you.
Tip: The Summer Rolls can also be filled as desired by anyone directly at the table.
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