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Shrimp and Coconut Spring Rolls

The skinny on fresh coconut...

Chunks of fresh coconut are a world away from the shredded, packaged stuff that's sweetened. So, crack open a whole coconut and the payoff is fresh, round flavor that walks the line between savory and sweet. Plus, the juice (also called coconut water) is a delicious and healthful hot-weather refresher! When choosing, a good coconut feels heavy for its size. When you shake it, you should hear the juice sloshing around. There should be no mold around the eyes (the three indentations at the stem of the shell).

Ingredients

10 ounces peeled cooked shrimp, cut into 1/4- 1/3 inch pieces

2 1/2 cups thinly sliced iceberg lettuce (about 1/4 large head)

1 large carrot, grated

1 1/4 cups 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

2 1/2 teaspoons sugar

3 teaspoons BEE HONEY HABANERO

3 tablespoons finely chopped green onion

2 teaspoons chopped fresh mint leaves

15 8-9 inch diameter rice paper rounds (spring roll wrappers)**

*/ Available in the Asian foods section of most supermarkets, at some specialty food stores, and at Asian markets.

**/ Thin Thai or Vietnamese wrappers (known as banh trang) made from rice flour; also available at Asian markets.

Directions

Makes about 15 rolls.

Combine shrimp, lettuce, coconut, cucumber, 1 tablespoon lime juice, 4 teaspoons fish sauce, 1/2 teaspoon sugar, 2 tablespoons green onion, and mint in large bowl.

Moisten a kitchen towel. Squeeze out excess moisture and lay towel flat on work surface. Fill another large bowl with warm water. Submerge 1 wrapper in water until beginning to soften, about 20 seconds. Place on damp towel. Arrange and place 1/4 cup shrimp mixture in a 3-inch-long strip down center of wrapper. Fold in sides of wrapper over filling. repeat with remaining wrappers and filling.

Can be made up to 8 hours ahead of time. Place on baking sheet lined with parchment paper, cover with damp paper towels, and refrigerate. Let stand at room temperature 10-15 minutes before serving.

DIPPING SAUCE:

Mix 1/2 cup lime juice, 2 teaspoons fish sauce, 2 teaspoons sugar, and 3 teaspoons BEE HONEY HABANERO in a small bowl. Serve rolls with dipping sauce!

Sauces you can use in this recipe.

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