Vietnamese Chicken Eggroll Patties

• 1 12 lbs ground chicken
• 1 package vermicelli noodles
• 12 cup dried black fungus
• 12 cup shredded carrot
• 12 cup shredded jicama
• 1 cup bean sprouts
• 1 yellow onion, chopped
• 3 garlic cloves
• 3 green onions, chopped
• 1 12 tablespoons fish sauce
• 3 tablespoons sugar
• 12 teaspoon pepper
• 2 cloves chopped garlic
• 14 cup sugar
• 2 tablespoons fish sauce
• 14 cup lime juice
• 2 tablespoons water
• 2 teaspoons shredded carrots

1. Soak dried vermicelli noodles and dried fungus in water for 20 minutes to rehydrate.
2. Chop both and add to ground chicken in a large bowl.
3. Add, carrot, jicama, sprouts, onion, garlic and green onion to bowl and mix thoroughly.
4. In a seperate bowl mix fish sauce, sugar, and pepper.
5. Add to the chicken, veggie mixture.
6. Line a baking sheet with aluminum foil and lightly spray with vegetable oil.
7. Form hamburger sized patties and add to baking sheet.
8. Bake at 360 degrees for 45 mins- 1 hour.
9. Sauce:.
10. Thoroughly mix all sauce ingredients in small bowl.
11. Serve over patties with rice.

ground chicken, vermicelli noodles, black fungus, carrot, jicama, bean sprouts, yellow onion, garlic, green onions, fish sauce, sugar, pepper, garlic, sugar, fish sauce, lime juice, water, carrots

Taken from www.food.com/recipe/vietnamese-chicken-eggroll-patties-419009 (may not work)