Electric Rolling Pin - Essential for rolling out dough thinly and evenly, which is crucial for the texture of coconut rolls.
Sharp Knife Set - A versatile set including a chef's knife and paring knife for cutting vegetables, herbs, or preparing ingreditations in the recipe.
Cooling Rack - For letting dough and prepared items cool down efficiently after cooking or handling, ensuring they don't become soggy.
Silicone Baking Mat - Can be helpful if any part of the recipe requires baking at low temperatures for a shorter time to achieve the right texture without sticking.
Sushi Mat or Bamboo Rolling Mat - Essential for rolling shrimp and coconut mixture into rolls without tearing the wrapper or filling.
Rice Paddles (for serving) - Handy for serving the rolls neatly alongside your dish.
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)**
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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