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1 English cucumber, cut in half lengthwise, thinly sliced into half-moons
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1. In a large bowl whisk 1 tablespoon oil, the fish sauce, and sugar until the sugar dissolves. Stir in the scallions, baking powder, and pepper (the mixture will foam slightly). Chop the shrimp into a chunky paste. Add the shrimp and rice to the scallion mixture and mix thoroughly. Working with 2 tablespoons at a time, shape the mixture into 24 to 30 two-inch long sausages and place on an oiled sheet pan. Brush the top of each sausage with oil.
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2. In a small, nonreactive bowl whisk the sauce ingredients until the sugar is dissolved.
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3. Prepare a two-zone fire for low heat (250u00b0 to 350u00b0F) and preheat the grill pan on the cooking grate over direct heat.
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4. Brush the cooking grate clean. Drain and add the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, close the bottom vent on the grill and leave the top vent half open. Place the sausages in a single layer on the grill pan and cook over direct low heat, with the lid closed as much as possible, until the sausages are plump, opaque, and golden, 6 to 8 minutes, turning once. Remove from the grill.
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5. Place each sausage on a lettuce leaf and top with mint, carrots, and cucumber. Drizzle with the sauce or use sauce for dipping. Serve warm or at room temperature.
