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)**

Description

The Best Tool For Grating Is A Rotary Grater By Zyliss ($20; Chefcentral.com) Or By Microplane ($25; Thekitchenstore.com).

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