Prepare the Cabbage Leaves: Carefully remove the cabbage leaves, trimming any thick stems. Blanch the leaves in boiling water for about 2-3 minutes until they become tender and pliable. Drain and rinse under cold water. Pat dry and set aside.

Make the Filling: In a large pan, heat the sesame oil over medium heat. Add the minced garlic, ginger, and green onions, and sauté for about 1-2 minutes until fragrant. Add the ground chicken and cook until browned, breaking it up as it cooks.

Season the Filling: Once the chicken is cooked through, add the soy sauce, hoisin sauce, sriracha (or chili garlic sauce), and rice vinegar. Stir well to coat the chicken in the sauces. Add the grated carrot and chopped water chestnuts (if using) and cook for another 2-3 minutes. Remove from heat and let it cool slightly.

Assemble the Rolls: Lay a cabbage leaf on a flat surface and place a spoonful of the chicken mixture in the center. Fold the sides of the leaf over the filling and then roll it up from the bottom, tucking in the edges as you go.

Cook the Rolls: Heat a large skillet over medium heat and brush it with sesame oil. Place the cabbage rolls seam-side down in the skillet and cook for about 2-3 minutes per side, until lightly browned. Alternatively, you can steam the rolls for 10 minutes for a softer texture.

Make the Dipping Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sriracha. Adjust the spice level to taste.

Serve: Serve the cabbage rolls hot, with the dipping sauce on the side. Enjoy!