Heat vegetable oil in a nonstick skillet over medium-high heat.

Add shrimp and stir-fry for 1-2 minutes until cooked through.

Remove shrimp to a plate and cool.

Cut cooked shrimp into pieces.

In a bowl, mix together the shrimp, radishes, carrot, cucumber, red cabbage, cilantro, sugar, and 1 tsp rice vinegar.

Set shrimp mixture aside.

For the dipping sauce, mix together the remaining 1 tsp rice vinegar, soy sauce, sesame oil, and chives.

Stir the dipping sauce well.

Fill a large pie plate with warm water.

Submerge 1 rice paper wrapper in the warm water for 20 seconds until soft and pliable.

Transfer the softened rice paper wrapper to a cutting board.

Place 1 lettuce leaf on the rice paper wrapper.

Spread half the shrimp mixture on the bottom third of the lettuce leaf.

Roll the summer roll up tightly from the bottom, folding in the sides of the rice paper wrapper.

Cut the summer roll in half diagonally.

Repeat with the remaining wrapper, lettuce, and shrimp mixture.

Arrange the shrimp rolls on a serving dish, seam side down.

Serve the shrimp rolls with the dipping sauce, grapes, and egg halves.