Cut shrimp into lengthwise halves. To assemble rolls, moisten a sheet of rice paper in hot water; place on a clean cloth to absorb excess moisture. Put a portion of lettuce, onion strips, basil, mint, rice noodles, and bean sprouts on the rice paper. Sprinkle with some chopped peanuts. Fold one edge of rice paper over filling. Place 3 shrimp pieces and 1 chive piece next to folded edge; fold left and right edges of the rice paper over mixture and roll tightly to form a roll. Moisten edges with water to seal. Continue until all rolls are made. Serve with Shrimp Roll Dipping Sauce. Makes 10 rolls.
Shrimp Roll Dipping Sauce:
In a small saucepan, heat 1 teaspoon olive oil and brown 2 cloves of minced garlic. Lower heat and add 3 tablespoons hoisin sauce, 2 teaspoons chunky peanut butter, 2 tablespoons sugar, 1 tablespoon white vinegar, and 1 tablespoon water; stir until smooth. Sprinkle with chopped peanuts; serve warm with Shrimp Rolls.