Step 1

Thinly slice the onion and place it in a large bowl. Wash, peel, and thinly slice or shred the carrot, then add it to the bowl. Wash and thinly slice the bell pepper. I used half a red and half a yellow bell pepper. Add to the bowl.Crush or finely chop the garlic and grate the ginger, then set them aside.

Step 2

In a large skillet or wok, heat the avocado oil over medium-high heat. Add the onion, carrot, and bell pepper, and sauté until slightly softened. Stir in the ginger and garlic, cooking for another minute before adding the shredded cabbage.Season with 1 teaspoon of salt and ½ teaspoon of white pepper. Transfer the sautéed vegetables to a bowl and set aside.

Step 3

In the same skillet, add the thinly sliced chicken along with 1 tablespoon of sesame oil. Sauté until nearly cooked through, then season with 1 teaspoon of salt. Add the soy sauce and continue cooking until fully done. Return the cooked vegetables to the skillet and mix to combine. Sauté together for a couple of minutes before stirring in the cornstarch. Mix well, then set aside to cool.

Step 4

Place a wrapper on a flat surface with a corner facing you. Add 2-3 tablespoons of the cooled filling near the bottom. Fold the corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a flour-and-water paste (made by mixing equal parts flour and water).For meal prep, freeze the assembled rolls on a plate for a few hours before transferring them to an airtight bag.

Step 5

For best results, freeze for at least one hour before cooking to prevent them from opening up.Air Fryer or Oven: Spray with nonstick spray and cook at 375°F for 10-12 minutes, flipping halfway.Deep Fry: Heat oil and fry until golden brown and crispy, about 5-7 minutes.