Shrimp And Coconut Rolls Recipe

Name: Shrimp And Coconut Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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)**

Servings: persons

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)**

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. 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:
3
Mix 1/2 cup lime juice, 2 teaspoons fish sauce, 4 teaspoons sugar, and 1 teaspoon chiles in small bowl. Serve rolls with dipping sauce.

1451

kcal

Calories

Fat

304

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Shrimp And Coconut Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Coconut Rolls

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