Vietnamese Chicken Eggroll Patties

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: 1 hr 30 mins
• Serves: 4
• Yields: 6-8 patties

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.