Finely chop all the vegetables. Boil chicken with pepper and salt until fully cooked, then remove and shred. Mix all the vegetables with the shredded chicken. Prepare rice paper and cut into 4 triangular pieces.

Lightly grease the mold with oil. Soak the rice paper briefly until softened. Place it in the mold, add vegetables and chicken, press them down firmly, and fold the rice paper toward the center until the filling is enclosed.

Remove from the mold and arrange on a serving plate. Sprinkle the top with sesame seeds. Serve with KEWPIE Salad Dressing Roasted Sesame.