Chicken Spring Rolls

Steps

1. Slice the onion, carrot, and bell pepper. Set aside with the crushed garlic and grated ginger.
2. Heat avocado oil in a large skillet or wok over medium-high heat. Sauté the onion, carrot, and bell pepper until slightly softened.
3. Add the ginger and garlic, cook 1 minute, then stir in the shredded cabbage. Season with 1 teaspoon salt and ½ teaspoon white pepper. Transfer vegetables to a bowl.
4. In the same skillet, cook the sliced chicken with sesame oil until nearly done. Season with the remaining 1 teaspoon salt and add the soy sauce. Cook until chicken is fully cooked.
5. Return the vegetables to the skillet with the chicken and mix. Sauté a couple minutes, then stir in the cornstarch. Set the filling aside to cool.
6. Place a wrapper on a flat surface with a corner facing you. Add 2-3 tablespoons of cooled filling near the bottom corner.
7. Fold the corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a paste made from equal parts flour and water.
8. For meal prep, freeze assembled rolls on a plate for a few hours before transferring to an airtight bag; freeze at least 1 hour before cooking to help seal them.
9. To cook: air fry or bake at 375°F for 10-12 minutes, flipping halfway, or deep fry in hot oil until golden and crispy, about 5-7 minutes.