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1
In a small microwavable bowl, combine the sugar and water and microwave on high power just until the sugar is dissolved.
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2
Let cool, then stir in the remaining ingredients.
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3
Let stand for 30 minutes.
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4
Fill a medium bowl with ice water.
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5
In a medium saucepan of boiling salted water, cook the shrimp until pink, 2 minutes.
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6
Using a slotted spoon, transfer the shrimp to the ice water to cool.
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7
Peel and devein the shrimp, then pat dry and halve them lengthwise.
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8
Return the cooking water to a boil.
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9
Add the soaked rice vermicelli and cook until tender, about 2 minutes.
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10
Drain and rinse under cool running water.
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11
Drain again and pat dry with paper towels.
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12
Using scissors, cut the noodles into 2-inch lengths.
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13
Fill a bowl with hot water.
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14
Add 3 rice-paper wrappers, 1 at a time, and let soak until slightly softened but still a bit stiff, about 30 seconds; transfer to a work surface.
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15
Rub each wrapper with a little water until completely pliable, then blot dry with paper towels.
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16
Place 1 lettuce leaf on the lower third of each wrapper.
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17
Brush with a little of the hoisin and top with 3 shrimp halves, a scant 3 tablespoons of the shredded chicken and 3 mint leaves.
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18
Fold up the bottom edge of the wrapper, then fold the ends in and roll over once.
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19
Place a chive on the wrapper and continue to roll into a tight cylinder.
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20
Place the finished rolls on a large platter and cover with lightly moistened paper towels while you soak, fill and roll the remaining wrappers.
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21
Cut each roll in half diagonally and serve with the dipping sauce.
