Shrimp And Chicken Summer Rolls

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3 tablespoons sugar

1/3 cup water

1/4 cup fresh lime juice

3 tablespoons Asian fish sauce

2 Thai or serrano chiles, thinly sliced

1 small garlic clove, mashed to a paste with a fork

1 1/2 tablespoons finely chopped cilantro

18 large shrimp (about 10 ounces)

4 ounces rice vermicelli, soaked in warm water for 15 minutes and drained

Twelve 8-inch rice-paper wrappers

12 small red leaf lettuce leaves, ribs removed

3 tablespoons hoisin sauce

2 cups shredded skinless cooked chicken breast meat (3/4 pound)

36 large mint leaves

Twelve 6-inch chives

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