Recipe: Vietnamese Chicken Eggroll Patties
Description: 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: [{"text": "1 1/2 lbs ground chicken"}, {"text": "1 package vermicelli noodles"}, {"text": "1/2 cup dried black fungus"}, {"text": "1/2 cup shredded carrot"}, {"text": "1/2 cup shredded jicama"}, {"text": "1 cup bean sprouts"}, {"text": "1 yellow onion, chopped"}, {"text": "3 garlic cloves"}, {"text": "3 green onions, chopped"}, {"text": "1 1/2 tablespoons fish sauce"}, {"text": "3 tablespoons sugar"}, {"text": "1/2 teaspoon pepper"}, {"text": "2 cloves chopped garlic"}, {"text": "1/4 cup sugar"}, {"text": "2 tablespoons fish sauce"}, {"text": "1/4 cup lime juice"}, {"text": "2 tablespoons water"}, {"text": "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.
