Place skinless chicken thigh fillets between two pieces of baking paper and flatten to about 1/2 cm thick. Season with salt and pepper.

Heat a skillet over medium heat, add vegetable oil, and cook the chicken for 5-6 minutes on each side until golden brown and cooked through. Let it cool and shred into bite-sized pieces.

Prepare the rice vermicelli noodles by boiling water, removing from heat, and immersing the noodles for 5 minutes until soft. Drain and rinse with cold water.

To assemble the rolls, fill a shallow dish with warm water, dip one rice paper wrapper for about 10 seconds, and lay it flat on a clean surface.

In the center of the wrapper, arrange a line of shredded chicken, rice noodles, cucumber, carrot, spring onion, red chilli, and coriander.

Wrap the rice paper by folding the bottom up over the filling, then fold the sides inward tightly, and continue rolling until fully enclosed.

Serve the rolls fresh with your choice of dipping sauces, arranged on a plate for a vibrant presentation.