Mix chicken & white wine vinegar in a bowl. Season with salt and pepper. Chop up the kimchi, cabbage, carrots, and green onions into small pieces. Mix into the bowl with chicken. In a separate, small bowl, mix the garlic, soy sauce, sugar/stevia, & chili powder. Mix this sauce into the filling bowl. Place a bit of the filling into the center of a sheet of rice paper. Fold in the four sides, then roll tightly. Don't overfill or roll too tightly since the paper is thin. Place onto a parchment paper-lined baking sheet/tray. Spray over top of the spring rolls with non-stick spray. Bake in the oven on 350 degrees F for ~15 minutes (until golden).
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 11 Servings|
|Calories from Fat: 10 (34%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 8.9mg||3 %|
|Sodium 282.9mg||10 %|
|Potassium 140.5mg||4 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 1.8g|
|Protein 2.3g||3 %|
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Calories per serving: 29
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