INGREDIENTS
* 10 oz peeled cooked shrimp, cut into ¼-1/3″ pieces
* 2 ½ c thinly sliced lettuce or cabbage (about ¼ large head)
* 1 ½ c finely grated peeled fresh coconut
* ½ unpeeled English hothouse cucumber, seeded, cut into ¼” cubes (1 c)
* 1 T plus ½ c fresh lime juice
* 6 t fish sauce (such as nam pla or nuoc nam), divided
* 4 ½ t sugar, divided
* 3 t minced seeded serrano chiles, divided
* 2 T finely chopped green onion
* 2 t chopped fresh mint leaves
* 15 8-9″ diameter rice paper rounds (spring roll wrappers)
PREPARATION (Can be made 8 hours ahead):
Combine shrimp, lettuce, coconut, cucumber, 1 T lime juice, 4 t fish sauce, 1/2 t sugar, 2 t chiles, green onion, and mint in large bowl.
Submerge 1 wrapper in large bowl of warm water until beginning to soften, about 20 seconds. Place on a damp towel. Place ¼ c shrimp mixture in 3″ 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. 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.
DIPPING SAUCE: Mix 1/2 c lime juice, 2 t fish sauce, 4 t sugar, and 1 t chiles in small bowl. Serve rolls with dipping sauce.
Adapted from a recipe by Annabel Langbein, Bon Appetit May 2008
INGREDIENTS
* 10 oz peeled cooked shrimp, cut into ¼-1/3″ pieces ON SALE THIS WEEK IN THE FRESH MEAT & SEAFOOD DEPARTMENT!
* 2 ½ c thinly sliced lettuce or cabbage (about ¼ large head)
* 1 ½ c finely grated peeled fresh coconut
* ½ unpeeled English hothouse cucumber, seeded, cut into ¼” cubes (1 c)
* 1 T plus ½ c fresh lime juice
* 6 t fish sauce (such as nam pla or nuoc nam), divided
* 4 ½ t sugar, divided
* 3 t minced seeded serrano chiles, divided
* 2 T finely chopped green onion
* 2 t chopped fresh mint leaves
* 15 8-9″ diameter rice paper rounds (spring roll wrappers)
PREPARATION (Can be made 8 hours ahead):
Combine shrimp, lettuce, coconut, cucumber, 1 T lime juice, 4 t fish sauce, 1/2 t sugar, 2 t chiles, green onion, and mint in large bowl.
Submerge 1 wrapper in large bowl of warm water until beginning to soften, about 20 seconds. Place on a damp towel. Place ¼ c shrimp mixture in 3″ 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. 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.
DIPPING SAUCE: Mix 1/2 c lime juice, 2 t fish sauce, 4 t sugar, and 1 t chiles in small bowl. Serve rolls with dipping sauce.
Adapted from a recipe by Annabel Langbein, Bon Appetit May 2008
