Coconut Shrimp Salad Rolls
By: Sheri Wetherell
Published: October 30, 2008

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 More Rolls was just too long. I could have also called these Mieng Kum Rolls, but I think my title is more "user-friendly." But, in fact, that's just about what these rolls are, mieng kum, all wrapped up in rice paper instead of a leaf.
Mieng kum is a delicious Thai dish that packs nearly every flavor in one punch. These wonderful, healthy salad rolls were inspired by that dish.
Coconut Shrimp Salad Rolls Just wing it with the amounts of each ingredient. Balance the flavors to adjust to you liking. If you want more ginger, add more ginger. Spicier? Toss in a few more chilies.
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 (adds nice color), finely diced
1-2 Thai chili peppers (or any spicy pepper will do), finely chopped
Rice paper sheets
Toss the ingredients in a bowl.
Fill a deep, flat dish with about 1/2" of water.
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. Like you're making a burrito, place the mixture in row on the sheet, fold in the sides, and roll. Sprinkle some crushed peanuts and whole cilantro leaves on top and serve with peanut dipping sauce.

Comments:
Tracy Sarich
October 30, 2008

Oh wow - this looks AWESOME!!!!!!!  All of my favorites in a single bite.  You are the queen.
t
gaga

What a great filling for spring rolls.  Very creative and very delicious!
Des

This looks like a great filling for spring rolls. I am not usually a big spring roll fan because the several I have tried have had too much cabbage for me but these look great. I'll have to try them.