Naked Spring Rolls

Total Time:
1 hr 5 min
35 min
20 min
10 min

4 to 6 servings

  • Sauce:
  • 2 tablespoons fish sauce
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon agave nectar
  • 1/2 teaspoon lime juice, from half of a lime
  • 1 Thai chile, seeded, sliced into rounds
  • 1/8 teaspoon salt
  • Spring Rolls:
  • 1 carrot, peeled
  • One 2-inch piece fresh ginger, peeled
  • 1 shallot
  • 1 pound ground chicken
  • 4 cloves garlic, minced
  • 3 1/2 ounces shiitake mushrooms, stemmed, caps sliced thin (about 9 mushrooms)
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 tablespoons chopped mint leaves
  • 2 Thai or serrano chiles, minced
  • 1 egg
  • 1 tablespoon fish sauce
  • 1 teaspoon agave nectar
  • 1/2 teaspoon kosher salt
  • Nonstick cooking spray
  • Assembly:
  • 1 small head green leaf lettuce, leaves separated
  • 1/2 cup fresh Thai basil leaves or regular basil leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves
Watch how to make this recipe.

For the sauce: In a small bowl, stir together the fish sauce, vinegar, agave, lime juice, chile, salt and 1/3 cup water. Set aside to let the flavors come together.

For the spring rolls: Grate the carrot, ginger and shallot on the large holes of a box grater, and transfer to a large bowl. Add the chicken, garlic, shiitakes, cilantro, mint, chiles, egg, fish sauce, agave and salt. Mix together until well combined, using a rubber spatula. Cover with plastic wrap and let sit at room temperature for 20 minutes.

Preheat the broiler to high. Lightly spray a baking sheet with nonstick spray.

With dampened hands, shape the chicken mixture into oblong patties, about 2 tablespoons each. Place the patties on the prepared baking sheet and broil until cooked through and beginning to brown, 8 to 10 minutes. Remove from the oven and let cool slightly.

To assemble: Arrange the patties on a platter with the lettuce, basil, cilantro and mint leaves, so everyone can make there own spring roll. Serve the sauce on the side for dipping.

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