- 16 very thin slices sashimi-grade fluke, each about 2½-inches long and 1 inch wide
- 32 sprigs cilantro
- Thirty-two 1½-inch-long pieces fresh chives
- 24 small (30 count) sweet shrimp or regular shrimp, shelled, deveined, cooked, and chilled
- 2 tablespoons plus 2 teaspoons fish sauce (nam pla)
- 2 tablespoons plus 2 teaspoons fresh lime juice
- Sambal olek or red Thai or Vietnamese chili sauce to taste
- Lay the slices of fish on a work surface. Lay 2 cilantro sprigs and 2 chive pieces on each slice and roll so that the tops of the herbs extend from one end.
- Stand the rolls on end on a chilled plate and arrange the shrimp along with them.
- Combine the fish sauce and lime juice in a small ramekin or sauce dish. Stir in chili sauce to make the sauce as spicy as you like.