Naked Spring Rolls
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
45
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Fish Sauce2 tbsps
Seasoned Rice Vinegar1 tsp
Nectar (agave)1 tsp
Salt1
Shallot450 g
Ground Chicken4 cloves
Garlic (minced)1 cup
Cilantro Leaves (fresh)2
Thais1
Egg1 tsp
Kosher SaltDirections:
1
Watch how to make this recipe
2
For the sauce: In a small bowl, stir together the fish sauce, vinegar, agave, lime juice, chile, salt and 1/3 cup water
3
Set aside to let the flavors come together
4
For the spring rolls: Grate the carrot, ginger and shallot on the large holes of a box grater, and transfer to a large bowl
5
Add the chicken, garlic, shiitakes, cilantro, mint, chiles, egg, fish sauce, agave and salt
6
Mix together until well combined, using a rubber spatula
7
Cover with plastic wrap and let sit at room temperature for 20 minutes
8
Preheat the broiler to high
9
Lightly spray a baking sheet with nonstick spray
10
With dampened hands, shape the chicken mixture into oblong patties, about 2 tablespoons each
11
Place the patties on the prepared baking sheet and broil until cooked through and beginning to brown, 8 to 10 minutes
12
Remove from the oven and let cool slightly
13
To assemble: Arrange the patties on a platter with the lettuce, basil, cilantro and mint leaves, so everyone can make there own spring roll
14
Serve the sauce on the side for dipping