1/2 pound medium shrimp, peeled, deveined, cooked, then halved lengthwise
1/2 cup fresh mint leaves
1 medium carrot, cut into matchsticks (1 1/2 cups)
1 bunch chives
Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one 8-inch spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
Place a layer of desired fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.
Fold bottom of wrapper tightly over fillings.
Roll over once, tuck in sides, and finish rolling. If desired, add fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.
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