Creating Vietnamese Summer Rolls with Chicken is a delightful process. Follow these steps to ensure you get it just right:

1. Cook the Chicken: Season the chicken breasts with salt and pepper. Heat vegetable oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and let it cool. Once cool, slice into thin strips.

1. Prepare the Noodles: Cook vermicelli noodles according to package instructions. Drain and set aside.

1. Prep the Vegetables: Rinse the lettuce, mint, basil, and cilantro under cold water. Pat dry. Shred the lettuce, julienne the cucumber, and prepare the shredded carrots.

1. Soak the Rice Paper Wrapper: Fill a shallow dish with warm water. Dip a single rice paper wrapper into the water for about 10-15 seconds or until it becomes soft and pliable.

1. Assemble the Rolls: Lay the softened rice paper on a clean surface. Layer a small amount of lettuce, vermicelli noodles, carrots, cucumber, and sliced chicken on the bottom third of the wrapper. Add a few mint, basil, and cilantro leaves on top.

1. Roll the Wrapper: Starting from the bottom, roll the wrapper over the filling tightly. Fold in the sides and continue rolling until fully wrapped. Repeat with remaining wrappers and filling.

1. Make the Dipping Sauce: In a small bowl, mix hoisin sauce, peanut butter, water, and sriracha (if using) until combined. Garnish with crushed peanuts.

1. Serve: Arrange the summer rolls on a platter and serve with the dipping sauce.