Prep Time::30 mins
Cook Time::25 mins
Total Time::55 mins
Servings::6
Yield::12 rolls
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
½ cup cooked jasmine rice
12 rice paper wrappers
Directions
Preheat the oven to 425 degrees F (220 degrees C). Brush a large baking pan with 1/2 teaspoon vegetable oil.
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. Keep on low heat while preparing rice papers.
Wet a cloth with warm water; place 1 rice paper wrapper inside. Wrap completely in cloth; soften, about 1 minute. Place 1/4 cup chicken mixture on middle of rice paper wrapper. Fold in both ends, then roll from one side to the other. Place wrapped roll onto the prepared baking sheet.
Repeat wetting, softening, filling, and wrapping with remaining rice paper wrappers and chicken mixture. Brush rolls with remaining 1/2 teaspoon vegetable oil.
Bake in the preheated oven for 10 minutes; flip rolls and bake 10 minutes more.