Preheat your oven to 375°F (190°C). Season chicken breasts with salt and pepper. Cook in a skillet over medium heat for about 6-7 minutes per side until no longer pink. Remove from heat.

Allow the chicken to cool slightly, then shred it into bite-sized pieces.

In a large bowl, mix the shredded chicken, minced garlic, cabbages, carrots, soy sauce, and sesame oil.

Soften each rice paper wrapper in warm water for about 15-20 seconds until pliable.

Place a wrapper on a clean surface; add about two tablespoons of filling near one edge and roll tightly while tucking in the sides.

Arrange spring rolls on a baking sheet lined with parchment paper. Brush lightly with olive oil and bake for 15-20 minutes until golden brown.