Vietnamese Chicken Eggroll Patties

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READY IN: 1hr 30mins
Recipe 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.

Ingredients Nutrition


  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.

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