Recipe: Coconut Shrimp Salad Rolls [edit]

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Edited by: Sheri

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Foodista Blog » Asian: “Coconut Shrimp Salad Rolls”

January 09, 2009

I call these Coconut Shrimp Salad Rolls, but those are only two of the tasty ingredients wrapped up in thin rice paper. Frankly, Coconut Shrimp Ginger Carrot Lime Cilantro And ...

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[edit] Ingredients

	Shrimp, cooked and cut into pieces
	Toasted coconut
	Grated carrot
	Ginger, finely chopped
	Lime, sliced into tiny pieces with the rind on
	Cilantro, chopped
	Shallots or red onion, finely diced
	Thai chili pepper, finely chopped
	Rice paper sheets

[edit] Preparation

Step 1	Toss the ingredients in a bowl.
Step 2	Fill a deep, flat dish with about 1/2" of water.
Step 3	Place one sheet of rice paper in the water until it softens, then gently remove the sheet and place on a paper towel. Pat off excess water.
Step 4	Like making a burrito, place the mixture in row on the sheet, fold in the sides, and roll.
Step 5	Sprinkle some crushed peanuts and whole cilantro leaves on top and serve with peanut dipping sauce.

[edit] Tools

Paper towel

[edit] About Coconut Shrimp Salad Rolls

Each roll should have about 1/4 cup of mixture, so adjust the ingredients according to the number of rolls being made.