For the chicken: Cook the chicken by heating olive oil in a skillet over medium heat. Season with soy sauce and sesame oil. Cook for 6-7 minutes per side, until fully cooked and golden brown. Rest for a few minutes, then slice thinly against the grain.

1. For the summer rolls: Prepare rice paper by dipping one sheet into warm water for 5-10 seconds until soft. Lay it on a clean, damp towel or cutting board.
2. Assemble the rolls: Place shredded lettuce, julienned carrots, cucumber, and herbs on the bottom third of the rice paper. Add a small handful of vermicelli noodles (if using) and top with a few slices of chicken.
3. Roll up the summer rolls by folding in the sides of the rice paper and rolling tightly around the filling, like a burrito.
4. Serve: Arrange rolls on a platter and sprinkle with toasted sesame seeds or extra cilantro. Serve with the peanut dipping sauce.
5. For the peanut dipping sauce: In a small bowl, whisk together peanut butter, hoisin sauce, rice vinegar, soy sauce, sesame oil, and warm water until smooth. Garnish with crushed peanuts if desired.