Low Carb Baked Chicken Spring Rolls

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    1. Preheat oven  to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

    2. In a skillet, heat  sesame oil  over medium heat. Sauté  garlic  and  ginger  until fragrant (about 1 minute).

    3. Add  ground chicken  and cook until no longer pink, breaking it up as it browns.

    4. Stir in  cabbage ,  carrots

      , and  soy sauce . Cook 3–5 minutes until vegetables are just tender. Remove from heat and let cool slightly.

    5. Place a  spring roll wrapper  on a flat surface. Add  2 tablespoons  of the filling to the center.

    6. Fold the  bottom corner  up over the filling, then fold in  sides . Roll tightly and seal the edge with  beaten egg .

    7. Place rolls seam-side down on the baking sheet. Brush tops with  egg wash  and sprinkle with  sesame seeds .

    8. Bake  for 15–20 minutes or until  golden brown  and crispy.

    9. Let’s cool slightly. Serve warm with your favorite dipping sauce.

    🥢 Serving Suggestions:

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