Cabbage Coconut Shrimp Rolls

Ingredients

For the Dipping Sauce: 

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon fish sauce 
• 1 green onion, sliced 

For the Coconut Shrimp: 

• ½ cup unsweetened shredded coconut
• 3 tablespoons all-purpose flour
• ½ teaspoon salt 
• 12 medium-sized shrimp (about 1 pound), peeled and deveined 
• 1 large egg
• Coconut oil, for the pan

Instructions

1. 1
   Since the shrimp cook quickly, I say set everything up. Place the cucumbers, carrots, herbs and cabbage on a large platter. In a small bowl, whisk together the soy sauce, honey and fish sauce. Top with green onion. Set all aside. 
2. 2
   We're going to start by making an assembly line. In a medium bowl, whisk together the shredded coconut, flour and salt. In another small bowl, beat the egg. Start by dipping the shrimp in the egg; allowing any excess to drip off. Immediately roll the shrimp in the coconut mixture, being sure it's thoroughly coated. Transfer to a parchment-lined baking sheet and repeat process with the remaining shrimp. 
3. 3
   In a sauté pan, add about a tablespoon of coconut oil. When the oil is hot, add the shrimp (you'll probably have to cook them in a few batches), cooking them on each side until the shrimp are no longer translucent and the coconut is lightly golden brown, about 2 to 3 minutes. 
4. 4
   To assemble wraps, fill a leaf of cabbage with a few slices of cucumber, carrots, a few sprigs of herbs and 2-3 coconut shrimp. Dip in sauce, if you like, and enjoy.