A delightful twist on traditional spring rolls, these baked chicken veggie rolls are packed with flavor and crunch.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Preheating ensures even cooking and crispiness.
Cook the rice noodles according to the package instructions, then drain and set aside.
Rinse the noodles with cold water to prevent sticking.
In a mixing bowl, combine the shredded cabbage, grated carrot, bean sprouts, minced garlic, and grated ginger.
Mix gently to avoid bruising the vegetables.
Heat a saucepan over medium heat, add the vegetable mixture, and cook for 2 minutes. Stir in the hoisin sauce, soy sauce, and ground coriander.
Stir continuously to evenly coat the vegetables with the sauce.
Add the cooked rice noodles and shredded chicken to the saucepan, mixing well to combine. Remove from heat.
Ensure the filling is well mixed for consistent flavor.
Dip a rice paper wrapper in warm water for 10-15 seconds until pliable. Place it on a clean surface, add a portion of the filling, and roll tightly.
Work quickly as the wrappers can become sticky.
Place the rolls seam-side down on the prepared baking sheet. Spray lightly with cooking spray and sprinkle with sesame seeds.
The cooking spray helps achieve a golden, crispy texture.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy.
Flipping ensures even crispiness on all sides.
Serve the rolls warm with your favorite dipping sauce.
Garnish with extra sesame seeds or chopped herbs for presentation.
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