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Heat a drizzle of avocado oil in a skillet. Add the diced mushrooms with a little salt and cook until they have released all their water.
Add the white parts of the green onions and the garlic, and cook for another minute. Season with pepper, ginger powder, and soy sauce.
Add the ground chicken and cook until it is well done. Remove from the heat and stir in the sesame oil.
While the filling is cooking, boil the cabbage leaves in water for about 5-10 minutes, or until the white part is tender and bendy.
Carefully remove the cabbage leaves and pat them very dry with a paper towel.
Place about 1 ½ tablespoons of filling on each cabbage leaf and roll it up.
In a clean skillet over medium-high heat, pan-fry the rolls on all sides until golden brown.
In a small bowl, mix all the sauce ingredients together.
Serve the rolls hot, pour the sauce over them, and garnish with the green parts of the green onions and sesame seeds.