Low Carb Baked Chicken Spring Rolls

🔪 Directions:

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 cool slightly. Serve warm with your favorite dipping sauce.

🥢 Serving Suggestions:

• With sides: Cauliflower rice, cucumber salad, or steamed bok choy

• Dipping sauces:

  • Sriracha mayo (mix light mayo + sriracha)

  • Soy-garlic sauce (soy sauce + rice vinegar + minced garlic)

  • Peanut-lime sauce (great if you want a richer dip)