Instructions: Make the sauce: In a medium bowl, combine fish sauce, sugar, lime juice, and vinegar. Stir to combine; set aside.

Make the Dry-Roasted Grated Coconut: Heat a heavy skillet over medium heat. Add coconut, and cook, stirring constantly, until the shreds are firm and dry, aromatic, and golden brown. Let cool completely. (If using frozen grated coconut, it will give off some water as it heats, but this will quickly evaporate.) Store, refrigerated, in an airtight container for up to 1 week. (Makes 1 1/2 cups)

Make the Dry Roasted Peanuts: Place a heavy skillet over medium heat. Add peanuts, and cook, stirring frequently, until golden brown all over. (If you notice any black patches on the nuts before they have turned golden brown, remove the pan from the heat; reduce the heat, then return the pan and continue.) Transfer peanuts to a large cutting board and coarsely chop. Cool completely, then store in an airtight container in a cool place. (Makes 1 cup)

Arrange the filling ingredients in attractive piles on a large platter. Place a platter or large bowl of the leaf lettuce nearby. Put out several bowls of the sauce. Allow guests to create their own bundles: Place a little coconut on a leaf, top with a pinch each of ginger, shallot, roasted peanuts, dried shrimp, lime, cilantro, and chile. Drizzle with sauce, roll into a bundle and eat immediately.

This recipe yields 6 to 8 servings as an appetizer.

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