Shrimp and Coconut Rolls

Shrimp and Coconut Roll

INGREDIENTS:
makes 15 rolls

• 10 ounces peeled cooked shrimp, cut into 1/4- to 1/3-inch pieces
• 2 1/2 cups thinly sliced iceberg lettuce (about 1/4 large head)
• 1 1/4 cups finely grated peeled fresh coconut
• 1/2 unpeeled English hothouse cucumber, seeded, cut into 1/4-inch cubes (1 cup)
• 1 tablespoon plus 1/2 cup fresh lime juice
• 6 teaspoons fish sauce (such as nam pla or nuoc nam),* divided
• 4 1/2 teaspoons sugar, divided
• 3 teaspoons minced seeded red or green serrano chiles, divided
• 2 tablespoons finely chopped green onion
• 2 teaspoons chopped fresh mint leaves
• 15 8- to 9-inch-diameter rice paper rounds (spring roll wrappers)**

DIRECTIONS:

• 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.
• 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.
• 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.
• * Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
• ** Thin Thai or Vietnamese wrappers (known as banh trang) made from rice flour; available at Asian markets.

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