Gluten-Free Chicken and Vegetable Spring Rolls (Baked)

Ingredients

• about 450 g Ground chicken
• 1 cup Shredded carrots
• 1 cup Shredded cabbage
• 1 cup Bean sprouts
• 2 stalks Green onions
• 2 tbsp Gluten-free soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 12 wrappers Gluten-free spring roll wrappers

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Place about 450 g of ground chicken in a 30.48 cm skillet over medium-high heat. Cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes.
3. 3Add the 1 cup of shredded carrots, 1 cup of shredded cabbage, 1 cup of bean sprouts, and 2 stalks of green onions to the skillet with the chicken. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
4. 4Stir in the 2 tablespoons of gluten-free soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil until everything is well combined. Remove the skillet from the heat.
5. 5Lay one of the 12 gluten-free spring roll wrappers flat on a clean surface. Place about 2 tablespoons of the chicken and vegetable filling in the center of the wrapper.
6. 6Fold the two sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, roll the wrapper up tightly to enclose the filling. Repeat with the remaining wrappers and filling.
7. 7Arrange the 12 rolled spring rolls seam-side down on a baking sheet. Bake in the preheated oven for 20 minutes, or until the wrappers are golden brown and crispy.

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