Vietnamese Chicken Summer Rolls

[The protein - chicken]Marinate the chicken for at least 30 minutes (I leave mine in the fridge overnight for extra flavor!)Heat the saute pan with 1 tbsp EVOO and saute the chicken over medium to medium high heat until cooked through. Set aside to cool.------------------------------------------------------------------------------[The dipping sauce]Heat ¼ cup of EVOO over medium high heat, add in garlic, shallots, ginger, dry chilli pepper, and kosher salt. Lightly stir fry until fragrant (be careful not to burn the garlic).Season with more salt if desired.Add the white segments of the scallions to the saute pan. Pan fry until slightly translucent.Then add the other two segments of the scallions for another 20 seconds.Pour everything into a bowl and get ready to prepare the rolls!------------------------------------------------------------------------------[Let’s roll !]Fill a large flat bowl with warm water, dip one tapioca sheet very carefully and gradually for about 1 minute, until soft. Lay tapioca paper on a clean flat plate.Arrange about a small handful for mixed greens, sliced cucumbers, and 4 to 5 pieces of chicken on the bottom third of the sheet. Keep about 1 inch uncovered on each side.Fold uncovered sides inward from left to right and from right to left, then tightly roll the rice paper outward (away from you).Repeat with remaining ingredients.--------------------------------------------------------------------------------[To enjoy]Cut into smaller segments (like sushi rolls) or just grab the entire roll (like a translucent mini burrito) and dip in the scallion sauce and enjoy!