I would absolutely enjoy this daily if it were possible.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large skillet, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing until fragrant.

Add the ground chicken to the skillet, cooking until browned and cooked through.

Stir in the shredded cabbage, carrots, and soy sauce, cooking until the vegetables are tender. Remove from heat and let cool slightly.

Lay out a spring roll wrapper on a clean surface. Spoon about 2 tablespoons of the chicken mixture onto the wrapper.

Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll tightly to enclose the filling, sealing the edge with a bit of the beaten egg.

Place the rolls seam-side down on the prepared baking sheet. Brush the tops with the remaining beaten egg and sprinkle with sesame seeds.

Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown and crispy.

Allow to cool slightly before serving.

For a vegetarian version, substitute the ground chicken with firm tofu or a mix of mushrooms. You can also add other vegetables like bell peppers or zucchini for more variety. If you prefer a spicier filling, add a dash of chili flakes or a splash of hot sauce to the chicken mixture. For an extra crunch, consider adding chopped water chestnuts or bean sprouts.