Start by flattening the chicken thighs between two sheets of baking paper to about 1/2 cm thick. Season with salt and pepper, then heat a tablespoon of vegetable oil in a non-stick pan over medium heat. Cook the chicken for 5-6 minutes per side until it's golden brown and cooked through (165°F/75°C). Once done, cover the chicken to let it cool before shredding it into bite-sized pieces.

While the chicken cools, place the rice vermicelli noodles in a large bowl. Carefully pour boiling water over them, ensuring they're fully submerged. Let them soak for about 5 minutes until soft and pliable, then drain and rinse under cold water to stop the cooking process.

As the noodles soak, chop and prepare the fresh vegetables. Shred the carrot, spring onion, and red chili. Remove the seeds from the cucumber and cut it into batons. Rinse the coriander to maintain its freshness.

Take a rice paper wrapper and dip it quickly into a bowl of hot water, allowing it to soften for about 10-15 seconds. Lay the wrapper flat on a clean surface. Place a handful of the soaked noodles across the center, then layer with shredded chicken, carrot, cucumber, spring onion, chili, and coriander, leaving about 2 cm of space on each side for folding.

Begin rolling the summer roll by folding the bottom edge over the filling. Next, fold in the sides securely and continue rolling tightly until the filling is completely enclosed.

To serve the Vietnamese-style chicken summer rolls, arrange them neatly on a platter. Accompany with a small bowl of hoisin sauce or chili sauce for dipping.