Peel and core the papaya, cut into fine strips (julienne slicer). Cut the snow peas, corn on the cob and carambola into small pieces. Mix everything and leave to cool with the lid closed. Stir the ingredients for the sauce together and leave to cool. Cut the top off the rolls and hollow them out slightly.
Serve: Mix the chili oil with the soy sauce and brush the inside of the rolls with it. Toast or bake in the oven heated to 200 °C. Mix the lettuce with the sauce, fill into the rolls, put the lid on.
Use net melon.
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