Cook the filling: Heat a wok or pan to medium-high. Add a little oil and your garlic. After a minute add in your ground chicken. Once cooked, add in your onion, red bell pepper, white cabbage, and carrots. Cook for about 3 minutes or until just wilted. Add in the cornstarch, soy sauce and sugar. Cook for about a minute until the liquid is all gone. The filling should almost be sticky. Remove this from the heat and let it cool completely, so your rolls don’t burst open. You can spread it on a baking sheet to help speed up the process.