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.
Soak a sheet of rice paper wrapper in warm water for 30-60 seconds and lay on a flat, non-absorbent surface, like a clean countertop.
Spoon in a small amount of filling, and then carefully roll it up by folding the bottom up first, then the sides, and then rolling it all the way up. You can seal the rolls with a bit of cornstarch mixed with water if you wish, but typically the rice roll wraps do not need this step as they are sticky enough.
Spray the rolls lightly with a cooking spray, or brush them with canola oil (or oil of choosing).
Place the rolls on a cooling rack, and lay that on a baking sheet. Cook in the oven at 400 for approximately 20 minutes. If you don’t have a cooling rack, place them on a baking sheet lined with parchment paper, and turn them halfway through.
Enjoy with your favourite GF dipping sauce!
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