Shrimp and Chive Spring Rolls

Ingredients

• 2 pounds small shrimp, peeled and deveined
• 3 ounces rice vermicelli
• .75 cup fresh lime juice
• 2 tablespoons sesame oil
• ¼ teaspoon kosher salt
• 12 (8 ½‑inch) rice-paper wrappers
• ½ seedless cucumber, julienned
• 1 bunch fresh chives, trimmed and cut to size
• ¼ cup asian fish sauce
• ¼ cup rice vinegar
• 2 teaspoons sugar
• 1 hot chili pepper, thinly sliced
• 1 head lettuce
• 1 bunch fresh mint
• 1 bunch fresh cilantro