SHRIMP AND COCONUT ROLLS

Shrimp and Coconut Rolls image

Provided by Annabel Langbein

Yield Makes about 15

Number Of Ingredients 11

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)**

Steps:

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.