Shrimp and Coconut Rolls

Ingredients

• 1.3 cups coconut or fresh finely grated peeled
• 0.5  hothouse cucumber english unpeeled seeded cut into 1/4-inch cubes (1 cup)
• 6 teaspoons fish sauce divided (such as nam pla or nuoc nam)
• 2 teaspoons mint leaves fresh chopped
• 2 tablespoons green onion finely chopped
• 2.5 cups iceberg lettuce thinly sliced ()
• 1 tablespoon juice of lime fresh
• 15  diameter rice paper rounds (spring roll wrappers)
• 3 teaspoons serrano chiles green red divided minced seeded
• 10 ounces shrimp cooked peeled cut into 1/4- to 1/3-inch pieces
• 4.5 teaspoons sugar divided

Equipment

• bowl
• baking sheet
• paper towels
• baking paper
• kitchen towels

Directions

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.
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.
3. Place on damp towel.
4. 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.
5. Place on baking sheet lined with parchment paper, cover with damp paper towels, and refrigerate.
6. Let rolls stand at room temperature 10 to 15 minutes before serving.
7. Mix 1/2 cup lime juice, 2 teaspoons fish sauce, 4 teaspoons sugar, and 1 teaspoon chiles in small bowl.
8. Serve rolls with dipping sauce.
9. * Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
10. ** Thin Thai or Vietnamese wrappers (known as banh trang) made from rice flour; available at Asian markets.