For the Chicken:

1. Heat a large skillet over medium-high heat and add the oil and one tablespoon of the butter. Season the chicken liberally with salt and pepper. Once the skillet is hot, add the chicken and sear on both sides until golden and cooked through, about 5-7 minutes per side.
2. Remove the chicken from the skillet and allow to cool. Shred the chicken with your hands or chop it with your knife. You want bite-sized pieces that will fit well inside a rice paper wrapper.
3. Return the skillet to medium heat and add the remaining butter. Once melted, add in the shredded/chopped chicken and toss to combine. Stir in the hot sauce and two dressings and toss to combine. Cook for about a minute just to allow all the flavors to meld. Remove from the heat and allow to cool to room temperature.
4. While the chicken is cooling, prep the vegetables and lettuce for the rolls and make the dipping sauce.

For the Dip:

1. Whisk together all the ingredients in a mixing bowl until fully incorporated. Season, to taste, with salt and pepper. Transfer to a serving bowl or cover and keep in the fridge until you are ready to serve.

To Assemble the Rolls:

1. Take a rice paper wrapper and soak it in a shallow dish of warm water for about 10 seconds. Working quickly, place the wrapper on your work surface and line it with a lettuce leaf.
2. Layer the vegetables and a few tablespoons of the chicken mixture. Starting at one end of the wrapper, gently roll the wrapper around the fillings, tucking in the side edges as you roll (the same way you would roll a burrito or wrap). The moisture of the wrap should make it seal together as you roll. Halve the roll and place it on your serving platter.
3. Continue with the remaining ingredients.
4. Serve the rolls with the dipping sauce on the side. If making ahead, cover the rolls lightly with a damp paper towel and keep in the fridge for an hour or two. I recommend eating these as close to assembly as possible, though. All the textures are best fresh!