“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
SERVES:
4
YIELD:
6-8 patties
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: