Shrimp and Coconut Rolls

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

By Annabel LangbeinPhotographer Misha Gravenor

April 6, 2008

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