Vietnamese Chicken Eggroll Patties |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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:
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 |
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.
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