Cut the chicken in half lengthwise. Empty the sesame seeds into a deep dish. Beat the egg in a deep dish. Salt the chicken, dip in the egg, toss in the sesame seeds, press down firmly.
Heat the oil in a non-stick frying pan, fry the chicken for approx. 3 mins. on each side.
Peel the carrots, cut into sticks along with the cucumber. Place 1 sheet of rice paper in warm water for approx. 30 secs. then transfer to a plate. Place a little of the cucumber, carrot and chicken in the middle of the rice paper. Fold the sides of the rice paper inwards, then roll up tightly from the bottom. Place the summer roll on a platter, cover with a damp tea towel. Repeat the process with the remaining rice sheets and ingredients.
Finely chop the parsley, mix with the yoghurt, sesame seeds, salt and pepper. Serve the dip with the summer rolls.