Baked Chicken and Vegetable Rice Paper Rolls

Cooked chicken, rice, and vegetables fill these baked rice paper rolls for an appetizer or lunch that can be served 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
• ½ cup cooked jasmine rice
• 12 medium (blank)s 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 and set aside.

Step 2

Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger and saute, 1 to 2 minutes. Add cooked chicken, cabbage, carrot, soy sauce, and dry garlic sauce. Cook and stir until vegetables are soft, 2 to 3 minutes. Mix in cooked rice. Keep on low heat while preparing the rice papers.

Step 3

Wet a cloth with warm water and place one rice paper sheet inside. Wrap completely and let soften, about 1 minute. Add 1/4 cup of the chicken mixture to the middle of the rice paper sheet. Fold both ends in and roll from one side to the other. Place wrapped roll onto the prepared baking sheet.

Step 4

Repeat the wetting, filling, and wrapping process to make remaining rice paper rolls. Brush rolls with remaining vegetable oil.

Step 5

Bake in the preheated oven for 10 minutes, then turn over to bake for an additional 10 minutes.