Shrimp and Coconut Rolls

Name: Shrimp and Coconut Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 296 milliliters finely grated peeled fresh coconut; 1 unpeeled English hothouse cucumber, seeded, cut into 1/4-inch cubes (1 cup); 6 teaspoons fish sauce (such as nam pla or nuoc nam),* divided; 2 teaspoons chopped fresh mint leaves; 2 Tbsps finely chopped green onion; 591 milliliters thinly sliced iceberg lettuce (about 1/4 large head); 1 Tbsp fresh lime juice; 15 8- to 9-inch-diameter rice paper rounds (spring roll wrappers); 3 teaspoons minced seeded red or green serrano chiles, divided; 283 grams peeled cooked shrimp, cut into 1/4- to 1/3-inch pieces; 5 teaspoons sugar, divided

One portion of this dish contains around 6g of protein, 3g of fat, and a total of 107 calories. If 66 cents per serving falls in your budget, Shrimp and Coconut Rolls might be an outstanding gluten free, dairy free, and pescatarian recipe to try. This recipe serves 15. Head to the store and pick up shrimp, serrano chiles, diameter rice paper rounds, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Green Onions

Fish Sauce

Lime Juice

Cucumber

Coconut

Lettuce

Chili Pepper

Shrimp

Sugar

Mint

Equipment you will use

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.

Ingredients you will need

Water

Equipment you will use

Kitchen Towels

Bowl

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.

Ingredients you will need

Shrimp

Roll

Place on baking sheet lined with parchment paper, cover with damp paper towels, and refrigerate.

Equipment you will use

Baking Paper

Baking Sheet

Paper Towels

Let rolls stand at room temperature 10 to 15 minutes before serving.

Ingredients you will need

Roll

Mix 1/2 cup lime juice, 2 teaspoons fish sauce, 4 teaspoons sugar, and 1 teaspoon chiles in small bowl.

Ingredients you will need

Fish Sauce

Lime Juice

Chili Pepper

Sugar

Equipment you will use

Bowl

Serve rolls with dipping sauce.

Ingredients you will need

Dipping Sauce

Roll

* 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.

Ingredients you will need

Rice Flour

Equipment

Ingredients

Servings:

296milliliters

finely grated peeled fresh coconut 1

unpeeled English hothouse cucumber, seeded, cut into 1/4-inch cubes (1 cup)6teaspoons

fish sauce (such as nam pla or nuoc nam),* divided 2teaspoons

chopped fresh mint leaves 2Tbsps

finely chopped green onion 591milliliters

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

fresh lime juice 15

8- to 9-inch-diameter rice paper rounds (spring roll wrappers)3teaspoons

minced seeded red or green serrano chiles, divided 283grams

peeled cooked shrimp, cut into 1/4- to 1/3-inch pieces 5teaspoons

sugar, divided

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.