Name: Shrimp and Coconut Rolls
Yield: Makes about 15
Ingredients: 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)**

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Shrimp and Coconut RollsTom Schierlitz

The best tool for grating is a rotary grater by Zyliss ($20; chefcentral.com) or by Microplane ($25; thekitchenstore.com).

Recipe information

Yield
Makes about 15

Ingredients

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)**

Preparation

Step 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.
Step 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.
Step 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.
Step 4
* Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
Step 5
** Thin Thai or Vietnamese wrappers (known as banh trang) made from rice flour; available at Asian markets.

TagsWrap Asian Shrimp Shellfish Seafood Coconut Fruit Iceberg Lettuce Lettuce Leafy Greens Vegetable Starter Dairy Free Gluten Free No-Cook Bon Appétit

Recipe notes

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Recipe information

Ingredients

Preparation

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Recipe notes

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