1. Add the ground chicken, scallion, ginger, garlic, water chestnuts, cilantro, egg, sesame oil, soy sauce, salt, and pepper to a bowl and mix.
2. In a separate small bowl, mix the cornstarch with 2 Tbsp water until the cornstarch dissolves, then add it to the bowl with the filling and mix.
3. Fill up a large bowl (or pie dish) with water and place two damp paper towels on a cutting board; soak the rice paper wrapper in water for ~15 seconds (don't leave it in too long bc it will continue to soften as you work) and place it on the paper towel.
4. Add 2 Tbsp filling on the lower third of the rice paper and spread it out in a rectangle with a knife (leave ~1 inch space on each side of the filling); roll the bottom of the rice paper up and over the filling, then fold the sides shut and continue rolling up.
5. Generously oil a plate that fits within a steamer and place the rice rolls on the plate (make sure they aren’t touching bc they will stick to each other).
6. In a wok or pan that fits the steamer, add 1-2” water and bring to a boil; place the steamer in the wok and steam with the lid on for 10 mins; let cool for a few mins so the rice rolls set (they will be very fragile at first).
7. Mix together the ingredients for the sauce and serve on top of the rice rolls; top with fresh cilantro and enjoy! Option to cut each roll into 3 pieces with kitchen scissors to make them easier to eat.
