• To prepare the chicken, whisk together the vegetable oil, sesame oil, soy sauce, fish sauce, and garlic in a large bowl. Add the chicken, turning to coat, Cover and refrigerate 30 minutes.
• Heat a large pan over medium heat. Remove chicken from marinade and cook until internal temperature reaches 165 degrees F, about 5 minutes per side. Let sit 10 minutes before slicing into 1/4 inch thick slices.
• Prepare work station by setting herbs, lettuce, and vegetables around work surface. Fill a large dish with hot water. Place wrapper in the hot water, pressing gently to submerge for about 10-20 seconds. Lift the wrapper, letting any excess water drip back into the dish. Place on work surface.
• Place a layer of lettuce on the 1/3 section of the wrapper nearest you. Add a few herbs, vegetable slices, and chicken slices, careful not to overfill. Fold the edge of the wrapper closest to you over the filling. Fold each side over the filling and continue to roll to close. Repeat with remaining wrappers.

To make the dipping sauce:

• Whisk together the soy sauce, lime juice, sesame oil, sugar, and garlic in a small bowl.
• Serve immediately or refrigerate until ready to use.