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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