Heat the 1 tbs olive oil in a large pan and add the onion to sauté for 2 minutes.
Add the chicken mince with the ginger and garlic and stir until the mince is browned on all sides.
Pour in the chicken stock and add the rice, capsicum, lemon juice and soy. Reduce to simmer, cover with a lid and cook for 25 minutes until most of the liquid has absorbed and the rice is cooked.
Stir through the beansprouts and set aside until cool enough to handle.
Preheat the oven to 180°C
Bring a large pan of water to the boil and drop the cabbage leaves into the water to cook for 4 - 5 minutes or until tender.
Remove the leaves carefully from the water and blot dry with a clean tea towel.
Lay a leaf out flat on a board and spoon some of the mixture onto the middle. Top with fresh coriander and chilli.
Wrap the leaf around the mince and secure with tooth picks to make a parcel.
Continue the process to make 8 parcels.
Lay the parcels onto a baking tray lined with baking paper. Arrange the parcels on the paper and drizzle the remaining olive oil over the top.
Place in the oven to heat through for 20 minutes before serving.