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Vietnamese Chicken Eggroll Patties

Vietnamese Chicken Eggroll Patties Recipe

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.
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Prep Time 30 mins
Cook Time 1 hr
Course Appetizer
Cuisine Vietnamese
Servings 6 patties
Calories 380.9 kcal

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

Instructions
 

  • 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.
  • Sauce:.
  • Thoroughly mix all sauce ingredients in small bowl. Serve over patties with rice.

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Nutrition

Serving: 360gCalories: 380.9kcalCarbohydrates: 42.6gProtein: 40.9gFat: 5.6gSaturated Fat: 1.4gCholesterol: 119.2mgSodium: 1368.1mgFiber: 3.2gSugar: 26.6g
Keyword < 4 Hours, Asian, Easy, Oven, Vietnamese
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