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• 4 cups water
• 
  1 bundle Japanese somen noodles (about 2 1/2 ounces), broken in half
• 
  16 medium shrimp, in their shells
• 
  4 large leaves red-leaf or Boston lettuce, torn lengthwise in half and central ribs removed
• 
  1 large carrot, shredded
• 
  1 cup bean sprouts
• 
  1/2 cup fresh mint leaves
• 
  1/2 cup fresh cilantro leaves
• 
  16 chives
• 
  Eight 12-inch round sheets rice paper

Lay a damp dish towel in front of you and have a large bowl of hot water (115  to 120 degrees F) at hand. Dip 1 sheet of rice paper into the hot water, being sure to immerse it completely. It will immediately become pliable. Quickly remove it
and place on the towel.

Place a piece of lettuce along the bottom edge of the rice sheet about 2 inches from the edge. Top the lettuce with one-eighth of the cooked noodles, carrots, sprouts, mint, cilantro, and chives, then with 4 shrimp halves.

Fold the sides of the rice paper over the filling, and then roll up tightly into a neat cylinder. Set seam side down on a large platter and cover with a damp towel to keep moist. Repeat with the remaining rice paper and filling ingredients.

To serve, cut each roll crosswise into 4 even pieces. Serve immediately or the rice paper will toughen up.