In a mixing bowl, combine minced lemongrass, fish sauce, brown sugar, lime juice, and minced garlic. Add thinly sliced chicken thighs to the marinade, ensuring they are well-coated. Let the chicken marinate for at least 15 minutes at room temperature.

Heat a pan over medium-high heat and add a splash of oil. Once the oil is shimmering, add the marinated chicken slices in a single layer. Sauté for about 3-4 minutes, or until the chicken is caramelized and cooked through.

Bring a pot of water to a rolling boil. Carefully add the vermicelli noodles and soak for about 2 minutes until tender. Drain the noodles in a colander and cool them under running cold water to stop the cooking process.

In a small bowl, whisk together peanut butter, soy sauce, honey or maple syrup, lime juice, and a splash of water. Stir until smooth, adjusting the sauce’s consistency with more water if needed.

Fill a wide bowl or shallow dish with warm water. Dip a rice paper sheet into the water for 2-3 seconds until it becomes slightly pliable. Lay the hydrated rice paper flat on a clean cutting board.

Begin layering your crispy fillings on the lower third of the rice paper: a small amount of cooked chicken, soaked vermicelli noodles, shredded cabbage, julienned carrots, cilantro, and mint. Fold the sides of the rice paper inwards and roll it tightly away from you.

Arrange the freshly rolled Lemongrass Chicken Rice Paper Rolls on a serving platter. Serve alongside your creamy peanut dipping sauce.