For the chicken: Heat olive oil in a skillet over medium heat. Season chicken with soy sauce and sesame oil. Cook for 6-7 minutes on each side until fully cooked and golden brown. Let rest for a few minutes, then slice thinly against the grain.
- For the summer rolls: Prepare the rice paper by soaking one wrapper in warm water for 5-10 seconds, until soft. Lay it flat on a damp kitchen towel or cutting board.
- Assemble the rolls: Place a small handful of shredded lettuce, julienned carrots, cucumber, and herbs (mint, basil, cilantro) on the bottom third of the rice paper. Add a small handful of noodles and top with a few slices of chicken.
- Roll up the summer rolls: Fold in the sides of the rice paper, then carefully roll tightly around the filling to seal it. Repeat the process for the remaining ingredients.
- Serve: Arrange the rolls on a platter and sprinkle with sesame seeds (optional). Serve immediately with peanut dipping sauce.
- 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. Adjust the consistency with additional water if needed. Garnish with crushed peanuts.