Spring Rolls

By mkuchel

Ingredients

• 2 tablespoons fish sauce
• 2 tablespoons seasoned rice vinegar
• 1 teaspoon honey
• 1/2 teaspoon lime juice, from half of a lime
• 1 tblsp chili paste
• 1/8 teaspoon salt
• 1 carrot, peeled
• One 2-inch piece fresh ginger, peeled
• 1 shallot
• 1 pound sausage
• 4 cloves garlic, minced
• 3 1/2 ounces shiitake mushrooms, stemmed, caps sliced thin (about 9 mushrooms)
• 1/4 cup fresh cilantro leaves
• 2 tablespoons chopped mint leaves
• 2 tbsp chili paste
• 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

Preparation

Step 1

Directions

For the sauce: In a small bowl, stir together the fish sauce, vinegar, honey, lime juice, chile paste, 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 sauage, garlic, shiitakes, cilantro, mint, chile paste, egg, fish sauce, honey 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.