Shell and devein the shrimp.

Toss shrimp with 2 teaspoons salt and let sit for 10 minutes.

Rinse shrimp with cold water and drain thoroughly.

Blot shrimp dry.

In a food processor, finely mince 2 garlic cloves and 2 shallots.

Add 2 teaspoons sugar, 1/4 teaspoon black pepper, 1 tablespoon toasted rice powder, 1 tablespoon fish sauce, and shrimp to the food processor.

Process the mixture into a smooth paste.

With the food processor running, pour 2 tablespoons of ice-cold water through the feed tube.

Process until the shrimp mixture is light and fluffy.

Cover the shrimp mixture and refrigerate.

Pour vegetable oil into a small bowl for oiling hands.

Place a wire cooling rack on a baking sheet and brush with oil.

Cut 3 sugar cane sticks lengthwise into quarters to make 12 long strips.

Dip your fingers into the oil and take about 2 tablespoons of shrimp paste.

Evenly mold a 1-inch cylinder of shrimp paste around a sugar cane strip, leaving 1 inch free at both ends.

Arrange the shrimp rolls on the rack diagonally, ensuring they do not touch each other.

Arrange the cucumber, mint and coriander leaves, and lettuce on a platter and set aside.

Broil the shrimp rolls about 6 inches from the heat, turning once.

Cook until the edges are bright orange and the filling feels firm to the touch, approximately 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 the rice paper sit until it is pliable and somewhat flimsy.

Put a lettuce leaf on one end of the rice 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, forming it into the shape of a cylinder.

Dip the roll into the Nuoc Cham Dipping Sauce.

Take a bite and chew on the sugar cane for the sweetness (do not swallow the sugar cane).

To make the NUOC CHAM DIPPING SAUCE, grind 4 garlic cloves, 2 serrano chiles, and 2 tablespoons of sugar into a paste in a mortar, blender, or mini-food processor.

Stir in 6 tablespoons of fish sauce, 4 tablespoons of lime juice, and 6-8 tablespoons of water.

Strain the sauce into a dipping bowl.

NOTE: If sugar cane is not available, use a skewer or inexpensive bamboo chopsticks soaked in water overnight before wrapping with shrimp paste.