Shrimp and Coconut Rolls

Name: Shrimp and Coconut Rolls
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)**

Shrimp and Coconut Rolls was pinched from <a href="http://www.epicurious.com/recipes/food/views/Shrimp-and-Coconut-Rolls-242117" target="_blank">www.epicurious.com.</a>

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

INGREDIENTS

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10 ounces peeled cooked shrimp, cut into 1/4- to 1/3-inch pieces

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2 1/2 cups thinly sliced iceberg lettuce (about 1/4 large head)

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1 1/4 cups finely grated peeled fresh coconut

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1/2 unpeeled English hothouse cucumber, seeded, cut into 1/4-inch cubes (1 cup)

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1 tablespoon plus 1/2 cup fresh lime juice

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6 teaspoons fish sauce (such as nam pla or nuoc nam),* divided

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4 1/2 teaspoons sugar, divided

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3 teaspoons minced seeded red or green serrano chiles, divided

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2 tablespoons finely chopped green onion

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2 teaspoons chopped fresh mint leaves

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15 8- to 9-inch-diameter rice paper rounds (spring roll wrappers)**

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