1 lb Shrimp, shelled and deveined

      2 ts Salt

      2    Garlic cloves

      2    Shallots

      2 ts Sugar

    1/4 ts Black pepper

      1 tb Toasted rice powder

      1 tb Vietnamese fish sauce (nuoc

           -mam)
      2 tb Ice water

           Vegetable oil to oil your
           -hands
           Three 6-inch long canned
           -sugar cane sections
      1    Cucumber, peeled and cut

           -into thin slivers
      1 c  Fresh mint leaves

      1 c  Fresh coriander leaves

           Twelve butter or red leaf
           -lettuce leaves
           Twelve 8-inch round dried
           -rice papers
-------------------------------DIPPING SAUCE-------------------------------
      4    Garlic cloves

      2    Fresh Serrano chiles

      2 tb Sugar

      6 tb Vietnamese fish sauce (nuoc

           -man)
      4 tb Fresh lime juice

      6    To 8 tablespoons water

  The Vietnamese use a small indoor earthen stove fueled with coal set
  on the table to simmer, boil and barbecue.  I have broiled this dish
  in an oven, with excellent results.  Sugar cane makes this recipe
  visually exciting and exotic.  Its sweetness subtly melts into the
  shrimp paste. Sugar cane comes fresh and canned in better Asian
  markets; the former is scarce and very expensive.  Check with the
  grocery clerk to make certain that you are buying the 6- to 7-inch
  long stalks, not the cubes.  The recipe serves well as a buffet
  appetizer or as a first course for a dinner party.
  Shell and devein the shrimp.  Toss with salt; let sit for 10 minutes.
  Rinse with cold water; drain thoroughly.  Blot dry. In a food
  processor, finely mince the garlic and shallots.  Add sugar, pepper,
  toasted rice powder, fish sauce, and shrimp; process into a smooth
  paste.
  With the machine running, pour the ice water through the feed tube;
  process until the shrimp is light and fluffy.  Cover and refrigerate.
  Pour vegetable oil into a small bowl.  Place a wire cooling rack on a
  baking sheet; brush with oil.
  Cut the sugar cane lengthwise into quarters to make 12 long strips.
  Dip your fingers into the oil, then take about 2 tablespoons shrimp
  paste and evenly mold a 1-inch cylinder around a sugar cane strip,
  leaving 1 inch free at both ends.
  Arrange the rolls on the rack diagonally, and keep them from touching
  each other.
  Arrange the cucumber, mint and coriander leaves, and lettuce on a
  platter; set aside.
  Broil the shrimp rolls about 6 inches from the heat, turning once,
  until the edges are bright orange and the filling feels firm to the
  touch, 2 to 3 minutes per side.
  To serve, take a rice paper sheet and set it on a plate.  Dip a pastry
  brush into a bowl of water.  Brush the entire rice paper generously
  with water.
  Let it sit until the paper is pliable and somewhat flimsy.  Put a
  lettuce leaf on one end of the paper.
  Place a cucumber sliver, mint and coriander leaves on top of the
  lettuce.
  Take a hot stick of sugar cane, break off the shrimp and place it on
  top of the vegetables.  Begin rolling up the paper to enclose the
  filling; form it into the shape of a cylinder.  Drip into the nuoc
  Cham Dipping Sauce,. and take a bite, then chew on the sugar cane for
  the sweetness (do not swallow the sugar cane).
  NUOC CHAM DIPPING SAUCE: Grind the garlic, chiles and sugar into a
  paste in a mortar, blender or mini-food processor. Stir in fish
  sauce, lime and water.  Strain into a dipping bowl.
  NOTE:  If sugar cane is not available, use a skewer or inexpensive
  bamboo chopsticks.  Soak them in water overnight before wrapping with
  shrimp paste.
  Makes 12 rolls or serves 6.
  Posted by Stephen Ceideberg; December 13 1991.