Vietnamese Chicken Eggroll Patties

Submitted by rnaesj

"This is a modern twist on a classic Vietnamese eggroll (cha gio) filling. I like to serve this with jasmine rice and pickled daikon and carrots or a nice salad. These patties are not fried, made with ground chicken and are a much healthier option than eggrolls but with all the flavor."

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Yields: 6-8 patties
• Serves: 4

ingredients

• 1 1⁄2 lbs ground chicken
• 1 package vermicelli noodles
• 1⁄2 cup dried black fungus
• 1⁄2 cup shredded carrot
• 1⁄2 cup shredded jicama
• 1 cup bean sprouts
• 1 yellow onion, chopped
• 3 garlic cloves
• 3 green onions, chopped
• 1 1⁄2 tablespoons fish sauce
• 3 tablespoons sugar
• 1⁄2 teaspoon pepper

• Sauce for Patties

• 2 cloves chopped garlic
• 1⁄4 cup sugar
• 2 tablespoons fish sauce
• 1⁄4 cup lime juice
• 2 tablespoons water
• 2 teaspoons shredded carrots

directions

1. Soak dried vermicelli noodles and dried fungus in water for 20 minutes to rehydrate. Chop both and add to ground chicken in a large bowl. Add, carrot, jicama, sprouts, onion, garlic and green onion to bowl and mix thoroughly. In a seperate bowl mix fish sauce, sugar, and pepper. Add to the chicken, veggie mixture. Line a baking sheet with aluminum foil and lightly spray with vegetable oil. Form hamburger sized patties and add to baking sheet. Bake at 360 degrees for 45 mins- 1 hour.
2. Sauce:.
3. Thoroughly mix all sauce ingredients in small bowl. Serve over patties with rice.