Remove tails and slice each shrimp in half, lengthwise, right down the center.

Prepare rice noodles according to directions on the package. Let them cool and set aside. You may have to rinse them if they are too sticky.

Wash and dry all your vegetables.

Slice cucumbers and lettuce into strips. 

Trim chives.

Shred carrots into small strips. We used a vegetable peeler to do this.

Trim mint but keep the leaves whole.

Trim cilantro leaving some stem, as you can see below.

Gather all your ingredients as rolling should be done quickly so rice paper doesn't dry out or become too sticky.

Dip the rice paper in warm water and lightly swish it around a bit. It doesn't take long to soften, and you don't want to over soften it.

Lay the rice paper on a clean cutting board. These shrimp summer rolls don't have to be made in any specific order. As you can see, we started with mint and it made the rolls really pretty.

Add shrimp.

Add the rest of the ingredients on top.

The rolling takes a little practice.

Once you've done it a couple of times, it's super easy and quick. 

For the sauce: Combine rice vinegar, fish sauce, water, and sugar. Heat until sugar is dissolved and let cool completely. Add garlic and optional chili. Stir well with a whisk.