Baked Chicken and Vegetable Rice Paper Rolls

Cooked chicken, rice, and vegetables fill these baked chicken and vegetable rice paper rolls that can be served for lunch with a variety of sauces.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 137 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Brush a large baking pan with 1/2 teaspoon vegetable oil.

Step 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. Keep on low heat while preparing rice papers.

Step 3

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.

Step 4

Repeat wetting, softening, filling, and wrapping with remaining rice paper wrappers and chicken mixture. Brush rolls with remaining 1/2 teaspoon vegetable oil.

Step 5

Bake in the preheated oven for 10 minutes; flip rolls and bake 10 minutes more.