In a small bowl, combine the coconut aminos, rice vinegar, aged balsamic vinegar, and grated garlic. Stir well to incorporate all the flavors. Set aside until needed.

Fill a large shallow bowl or pie dish with warm water. Take one rice paper sheet and immerse it in the water for a few seconds, allowing it to soften. Once pliable, remove it from the water and place it on a clean surface, such as a cutting board or countertop.

Spread a thin drizzle of avocado oil or light olive oil onto the softened rice paper sheet, ensuring it covers the entire surface. Next, layer the chopped scallion, toasted sesame oil, sesame seeds, and Thai red chili pepper slices or gochugaru flakes on top of the rice paper. Feel free to get creative and add any other desired ingredients such as sliced cucumbers, carrots, or fresh herbs.

Gently roll the rice paper sheet, tucking in the sides as you go. The oil will help seal the edges, ensuring the roll stays intact. Repeat this process with the remaining rice paper sheets and fillings.

Once all the rolls are prepared, you can serve them as is or slice them diagonally for a visually appealing presentation. Arrange the rolls on a serving platter and pour the sauce into a dipping bowl or drizzle it over the rolls. Garnish with additional sesame seeds, sliced scallions, or fresh herbs for added freshness. Serve immediately and enjoy!