Directions

1. Bring a large pot of water to boil over high heat. Prepare an ice-water bath; set aside. Add vermicelli to boiling water and cook just until soft. Immediately transfer vermicelli to ice-water bath to cool. Drain and cover with a damp towel until ready to use.
2. Fill a clean spray bottle with water and mist the surface of the rice papers to moisten. Cover with a damp towel and set aside.
3. Place another damp towel on work surface. Lay one rice paper on top of towel. Place a lettuce leaf on the bottom third of the rice paper and top with 1/8 of the vermicelli, coriander, and mint leaves. Roll rice paper away from you, about halfway, pressing down to form a tight cylinder. Fold about 1 1/2 inches from each side over the filling.
4. Place 2 shrimp halves, cut sides down, over the crease. Top with 3 chives so that about 4 inches of the chives stick out at one end. Continue rolling rice paper away from you to form a cylinder. Seal edges with a little water. Repeat entire process with remaining rice papers and filling.
5. Cut rolls in half and serve with fish sauce dip.