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Naked Spring Rolls

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  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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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


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 


  1. 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.
  2. 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.
  3. Preheat the broiler to high. Lightly spray a baking sheet with nonstick spray.
  4. 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.
  5. 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.