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Poach the shrimp: Bring a pot of salted water to a boil. Poach shrimp until cooked through and opaque, about 3 minutes. Immediately plunge into ice water bath. Drain and pat dry. Slice in half lengthwise.
Soften a wrapper: Immerse one wrapper in warm water until it softens, about 30 seconds. Lay flat on a clean work surface.
Fill the wrapper: Place two shiso leaves down the wrapper, just slightly to the left of center. Place piece of romaine lettuce on top, followed by a few herbs. Place some noodles on top. Place four pieces of shrimp, cut-side up, just adjacent to the herbs. Place a couple of long pieces of chives on top.
Roll up the summer roll: Fold the top of the wrapper over the filling. Fold the left and right sides over the shrimp and herbs. Continue rolling until it’s closed and snug. Repeat with the remaining wrappers and filling.
Fish Sauce Vinaigrette: Combine fish sauce, lime juice, garlic, ginger, honey, and chiles in a bowl. Add water to thin, about ½ cup.
Peanut Sauce: Combine peanut butter, tamari, lime juice, sugar, ginger, garlic, and red chile flakes in a bowl. Add water to thin, until smooth, pourable consistency. Garnish with chopped peanuts.