Crispy Rice Rolls

First, prepare the meat mixture by combining 1 lb extra lean ground chicken, 2 tbsp minced ginger, 2 tbsp minced garlic, 2 tbsp sesame oil, 2 tbsp soy sauce, 1/2 cup chopped carrots, and 1/4 cup chopped green onions. Next, prepare 10 sheets of rice paper by dipping each in hot water for 3 seconds until pliable. Fill and wrap the meat mixture within the prepared rice paper sheets to form rolls. In a frying pan, add 1 tbsp sesame oil and 1 tbsp soy sauce, then add the wrapped rice rolls. Pan-fry the rice rolls for 3 minutes per side until golden and crispy. Meanwhile, prepare the dip by combining 2 tbsp rice vinegar, 1 tbsp soy sauce, 1/2 tbsp sesame oil, 1 tbsp chopped green onions, 1 tsp toasted sesame oil, and optionally 1/2 tsp sriracha sauce. Serve the crispy rice rolls hot with the dipping sauce.