Preheat oven to 400°F (200°C) and set a wire rack in a rimmed baking sheet. Cook the ground chicken in a skillet over medium-high heat until no longer pink, about 5 minutes.

Add cabbage, carrot, garlic, and ginger. Cook for 3 to 4 minutes until softened. Off heat, stir in soy sauce, sesame oil, and white pepper. Cool slightly.

Place a wrapper with a corner toward you. Spoon 3 tablespoons of filling across the lower third, fold the bottom corner over, fold in the sides, and roll tightly. Seal the top corner with beaten egg. Repeat.

Place rolls seam side down on the rack, mist with oil, and bake 12 minutes. Turn and bake 8 to 10 minutes more until golden and crisp.

Cool 2 minutes, slice each roll on the bias, and serve with dipping sauce.