Bring a large pot of water to a boil.

Reduce heat to a simmer.

Add shrimp to the simmering water and poach until pink and cooked through, about 2 minutes.

Remove shrimp and slice in half lengthwise.

Set aside the sliced shrimp.

Fill a pan large enough to hold the rice paper with hot water.

Dampen a clean kitchen towel with water and spread it out on a clean surface.

Dip one sheet of rice paper in the hot water for about 5 seconds.

Transfer the softened rice paper to the dampened towel and smooth out.

Place 4 shrimp halves in a row, cut side up, about 2 inches from the bottom edge of the rice paper.

Place 2 pieces of lettuce over the shrimp.

Top with additional shrimp halves, carrots, daikon radish, red bell pepper, chives, and mint.

Fold the bottom edge of the rice paper over the filling.

Roll tightly, ensuring the shrimp halves are visible through the rice paper.

Place the finished roll on a plate and cover with a damp paper towel to prevent drying.

Repeat the process until all ingredients are used.

Prepare the soy dipping sauce by combining soy sauce, rice-wine vinegar, and sliced scallions.

Serve the summer rolls immediately with the soy dipping sauce.