# Components:
→ Filling
01 - 7 oz ground chicken, turkey, or firm tofu
02 - 1 medium carrot, julienned
03 - 1 cup shredded cabbage
04 - 1/2 red bell pepper, thinly sliced
05 - 2 green onions, finely chopped
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 2 tablespoons soy sauce or tamari
09 - 1 tablespoon sesame oil
10 - 1 teaspoon sugar
11 - 1/4 teaspoon black pepper
→ Rice Paper
12 - 12 round rice paper sheets (8.5 inch diameter)
→ For Baking
13 - 2 tablespoons neutral oil such as vegetable or canola, for brushing
→ Dipping Sauce
14 - 2 tablespoons soy sauce or tamari
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sesame oil
17 - 1 teaspoon honey or maple syrup
18 - 1/2 teaspoon chili flakes (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly brush with oil.
02 - Heat sesame oil in a large skillet over medium heat. Add garlic and ginger; sauté until fragrant, about 1 minute.
03 - Add ground chicken, turkey, or tofu to the skillet. Cook until browned and no longer pink, about 3 to 4 minutes.
04 - Incorporate carrot, cabbage, bell pepper, and green onions. Stir-fry until vegetables are just tender, 3 to 4 minutes.
05 - Stir in soy sauce, sugar, and black pepper. Cook for 1 additional minute. Remove skillet from heat and allow filling to cool slightly.
06 - Fill a shallow dish with warm water. Soak 1 rice paper sheet for 5 to 10 seconds until pliable. Place on a clean kitchen towel.
07 - Add 2 to 3 tablespoons of filling near the edge of the rice paper. Fold sides over filling, then roll tightly from the bottom up. Repeat for all rice paper sheets and filling.
08 - Arrange rolls seam-side down on the prepared baking sheet. Brush each roll lightly with oil.
09 - Bake for 20 to 25 minutes, flipping halfway, until rolls are crisp and golden brown.
10 - In a small bowl, whisk together all dipping sauce ingredients until combined.
11 - Serve spring rolls warm with dipping sauce.
