Ingredients:¼ cup rice vinegar
2 cups shredded chicken (cooked)
1 shredded carrot
12 rice paper wraps
4 finely copped scallions
½ cup fresh cilantro
½ cup cooked rice (brown or white, it’s up to you)
Whisk the vinegar with 2 teaspoons of sugar in a bowl until the sugar dissolves.
Add chicken and carrot, season with salt and set it aside.
Fill a larger bowl with warm water, and work with 2 sheets of rice paper at a time. Immerse the paper until they soften. Remove the sheet and spread it out on a cutting board.
Lay thin layers of cucumber over the bottom of the rice paper, place 1/3 cup of the chicken and carrot mixture on top, add the scallion and cilantro on top, finally add a tablespoon of rice.
Roll everything up tightly. Pull up the bottom of the roll and roll it over the filling. After you're done rolling each wrap, place it on your serving plate.
Sprinkle sesame seeds on top if you'd like, and place your serving sauce in a small container on your serving plate.