Naked Spring Rolls

• 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
• 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.
2. Set aside to let the flavors come together.
3. For the spring rolls: Grate the carrot, ginger and shallot on the large holes of a box grater, and transfer to a large bowl.
4. Add the chicken, garlic, shiitakes, cilantro, mint, chiles, egg, fish sauce, agave and salt.
5. Mix together until well combined, using a rubber spatula.
6. Cover with plastic wrap and let sit at room temperature for 20 minutes.
7. Preheat the broiler to high.
8. Lightly spray a baking sheet with nonstick spray.
9. With dampened hands, shape the chicken mixture into oblong patties, about 2 tablespoons each.
10. Place the patties on the prepared baking sheet and broil until cooked through and beginning to brown, 8 to 10 minutes.
11. Remove from the oven and let cool slightly.
12. To assemble: Arrange the patties on a platter with the lettuce, basil, cilantro and mint leaves, so everyone can make there own spring roll.
13. Serve the sauce on the side for dipping.

fish sauce, rice vinegar, nectar, lime juice, chile, salt, carrot, fresh ginger, shallot, chicken, garlic, shiitake mushrooms, fresh cilantro, mint leaves, serrano chiles, egg, fish sauce, nectar, kosher salt, nonstick cooking spray, green leaf lettuce, fresh thai basil, fresh cilantro, mint leaves

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/naked-spring-rolls.html (may not work)