Shrimp And Coconut Rolls

• 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.

shrimp, fresh coconut, hothouse cucumber, lime juice, fish sauce, sugar, seeded red, green onion, mint leaves, rice paper

Taken from www.epicurious.com/recipes/food/views/shrimp-and-coconut-rolls-242117 (may not work)