Rice Paper Bánh Cuốn

In a bowl, combine the ground chicken, shredded carrot, chopped cilantro, and half of the chopped scallions. Mix well to create the filling.

Briefly dip a sheet of rice paper in warm water to soften it. Lay it flat on a work surface.

Place about a quarter of the filling in a log shape near the bottom edge of the rice paper.

Fold the bottom edge over the filling, fold in the sides, and roll tightly. Repeat for all four rolls.

Set up a steamer by placing a heatproof plate with the rolls inside a large pan with a bit of water. Ensure the water doesn't touch the plate (a small rack or ring can be used to elevate it).

Cover the pan and steam for 5-7 minutes, or until the filling is fully cooked.

Carefully transfer the steamed rolls to a serving bowl, placing them on a bed of fresh cilantro leaves if desired.

Drizzle the rolls with soy sauce and spoon over the chili crisp.

Garnish with toasted sesame seeds and the remaining chopped scallions before serving.