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Add the ground chicken, scallion, ginger, garlic, water chestnuts, cilantro, egg, sesame oil, soy sauce, salt, and pepper to a bowl and mix
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
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 approximately 15 seconds and place it on the paper towel
Add 2 Tbsp filling on the lower third of the rice paper and spread it out in a rectangle with a knife; roll the bottom of the rice paper up and over the filling, then fold the sides shut and continue rolling up
Generously oil a plate that fits within a steamer and place the rice rolls on the plate, making sure they aren't touching
In a wok or pan that fits the steamer, add 1-2 inches water and bring to a boil; place the steamer in the wok and steam with the lid on for 10 minutes; let cool for a few minutes so the rice rolls set
Mix together the sauce ingredients and serve on top of the rice rolls; top with fresh cilantro and enjoy