Makes about 1 liter of salad and spring roll sauce.
Wash the paprika and hot peppers. Cut the peppers lengthways into strips, remove the stem, grains and red and white parts. Together with the peppers, cut across into pieces approx. 1 cm wide. Leave the seeds on the peppers and discard the stalks. Grind the pieces in a mortar or grind them in a cutter (Moulinex or similar). Cap the garlic cloves at both ends, peel and squeeze with a garlic press.
Wash the fresh ginger, peel it, cut a piece about 5 cm long crosswise and work it into cubes. Freeze unused cubes. Weigh frozen goods. Cut the orange peel into small cubes. Wash the leaves and cut into small pieces with scissors.
Put the liquids with the sugar in a saucepan and bring to a boil along with the paprika, pepperoni, garlic, ginger, orange peel and leaves. Reduce the heat and let simmer with the lid on for 15 minutes. Mix the tapioca flour with the rice wine until homogeneous. Stir into the simmering sauce and simmer for another 5 minutes. Season to taste with salt and fill into a glass bottle. The sauce will keep in the refrigerator at 5 degrees for about 2 months. Shake well before use.