Marinate the chicken by combining minced lemongrass, chopped shallot, minced garlic, fish sauce, soy sauce, olive oil, honey, and light brown sugar in a bowl. Add the chicken and coat well, letting it marinate for about 15 minutes.

While the chicken marinates, cook the vermicelli noodles according to package instructions, usually about 3-5 minutes. Drain and set aside, then wash and slice the lettuce and cucumbers. Prepare dipping sauce if making from scratch.

Heat a skillet over high heat and add the marinated chicken, cooking for 2-3 minutes on each side until golden and cooked through. The chicken should reach an internal temperature of 165°F.

Hydrate the rice paper by dipping each sheet in warm water for 15-20 seconds until pliable. Place on a clean surface.

Assemble the spring rolls by layering lettuce, cucumber strips, vermicelli noodles, mint, and cooked chicken on the hydrated rice paper. Roll tightly from the bottom, folding in the sides halfway as you go.

Serve the assembled spring rolls on a platter with your choice of dipping sauce.