- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 4 to 6 servings
Ingredients
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
Directions
- 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.
