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 into pieces.

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

Set aside the shrimp mixture.

For the dipping sauce, mix 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 one rice paper wrapper completely and let soak for 20 seconds until soft and pliable.

Transfer the softened rice paper wrapper to a cutting board.

Place a lettuce leaf on the wrapper.

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

Roll the wrapper tightly from the bottom, folding in the sides.

Cut the roll in half diagonally.

Repeat with remaining wrapper, lettuce, and shrimp mixture.

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

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