Coconut Shrimp Salad Rolls

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.