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!
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).