Ingredients

• 1 teaspoon vegetable oil , divided
• 2 teaspoons sesame oil
• 2 teaspoons minced fresh ginger
• 2 cloves garlic , minced
• 2 cups shredded cooked chicken
• 1 cup shredded cabbage
• 1 large carrot , finely shredded
• 2 tablespoons soy sauce
• 2 tablespoons dry garlic sauce
• 0.5 cups cooked jasmine rice
• 12 rices paper wrappers

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Brush a large baking sheet with ½ teaspoon vegetable oil.
2. 2 Heat sesame oil in a large skillet over medium-high heat. Add ginger and garlic; sauté 1 to 2 minutes. Add cooked chicken, cabbage, carrot, soy sauce, and dry garlic sauce; cook and stir until vegetables soft, 2 to 3 minutes. Stir in cooked rice. Reduce heat to low while preparing rice papers.
3. 3 Wet a clean kitchen cloth with warm water; place 1 rice paper wrapper inside. Wrap completely in cloth; soften, about 1 minute. Place ¼ cup chicken mixture in middle of softened rice paper wrapper; fold in both ends, then roll from one side to the other. Place wrapped roll onto the prepared baking sheet.
4. 4 Repeat wetting, softening, filling, and rolling with remaining rice paper wrappers and chicken mixture. Brush rolls with remaining ½ teaspoon vegetable oil.
5. 5 Bake in the preheated oven for 10 minutes; flip rolls and bake 10 minutes more.

Nutrition per serving