Combine minced lemongrass, garlic, soy sauce, and fish sauce. Coat chicken and let rest 10–15 minutes.

If short on time, use a stovetop pan over medium-high heat for 6–7 minutes per side, or poach in simmering water for 10–12 minutes until internal temp reaches 74°C (165°F).

Shock cooked chicken in ice water for 3 minutes to stop carryover cooking and firm the meat for shredding.

Cook rice vermicelli according to package, rinse with cold water, and drain.

Julienne carrots and cucumber; shred cabbage; pick herb leaves.

Use a mandoline for uniform vegetable slices and faster prep.

Fill a wide, shallow dish with warm water. Dip rice paper for ~5 seconds until pliable.

Lay softened wrapper on a clean board. Add a small handful of vermicelli, some chicken, vegetables, and herbs about 2–3 inches from the edge.

Fold bottom edge up, fold sides in, then roll tightly.

Lay finished rolls seam-side down and cover with a damp towel to prevent drying.

For classic hoisin-peanut: mix 3 tbsp hoisin, 1 tbsp peanut butter, 2 tbsp water, and 1 tsp lime.

For nuoc cham: combine 3 tbsp water, 1 tbsp sugar, 1 tbsp lime juice, 1 tbsp fish sauce, and 1 tsp grated carrot and chili.

Slice rolls in half on the bias for presentation (optional). Serve with herbs and dipping sauce.