Shrimp and Coconut Rolls

Ingredients

• •10 ounces peeled cooked shrimp, cut into 1/4- to 1/3-inch pieces
• •2½ cups thinly sliced iceberg lettuce
• •1¼ cups finely grated peeled fresh coconut
• •½ whole unpeeled English hothouse cucumber
• •1 tablespoon plus 1/2 cup fresh lime juice
• •6 teaspoons fish sauce
• •4½ teaspoons sugar
• •3 teaspoons minced seeded serrano chiles
• •2 tablespoons finely chopped green onion
• •2 teaspoons chopped fresh mint leaves
• •15 pieces rice paper rounds

Cooking Instructions

1. 1.

   Combine shrimp, lettuce, coconut, cucumber, 1 tablespoon lime juice, 4 teaspoons fish sauce, 1/2 teaspoon sugar, 2 teaspoons chiles, green onion, and mint in large bowl.

   5 min

2. 2.

   Moisten kitchen towel. Squeeze out excess moisture and lay towel flat on work surface. Fill large bowl with warm water. Submerge 1 wrapper in water until beginning to soften, about 20 seconds. Place on damp towel. Place 1/4 cup shrimp mixture in 3-inch long strip down center of wrapper. Fold in sides of wrapper over filling, then roll up tightly, enclosing filling. Repeat with remaining wrappers and filling. DO AHEAD: Can be made 8 hours ahead. Place on baking sheet lined with parchment paper, cover with damp paper towels, and refrigerate. Let rolls stand at room temperature 10 to 15 minutes before serving.

   30 min

3. 3.

   Mix 1/2 cup lime juice, 2 teaspoons fish sauce, 4 teaspoons sugar, and 1 teaspoon chiles in small bowl. Serve rolls with dipping sauce.

   5 min

4. 4.

   * Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

5. 5.

   ** Thin Thai or Vietnamese wrappers (known as banh trang) made from rice flour; available at Asian markets.