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In a large skillet, cook the chicken with black pepper over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the garlic, ginger, and Chinese 5 spice, cook another minute. Add the tamari and sweet Thai chili sauce. Bring the mixture to a simmer and cook until the sauce coats the chicken, 3-5 minutes. Stir in 2 tablespoons of chopped green onions. remove from the heat.
Spoon the chicken down the center of the rice paper wrapper, then top with cucumber, cilantro, basil, green onion, and peanuts. Fold the wrapper over the filling. Then fold the sides and ends of the wrapper over the filling and roll forward. Repeat with remaining ingredients.
Serve warm with extra soy, chili paste, and toasted sesame oil for dipping. To make this a dinner, serve with rice on the side.