Cook the Chicken: In a large skillet, cook the chopped chicken over medium heat until fully cooked and slightly golden. Season with salt and pepper. Set aside to cool.

Sauté Vegetables: In the same skillet, lightly sauté the onion, shallot, and carrot until just soft, about 5 minutes. Let cool.

Prepare Rice Paper: Prepare a clean, damp cloth on a flat surface. Dip one sheet of rice paper briefly in warm water until it's just pliable and lay it flat on the cloth.

Assemble the Spring Rolls: On the lower third of the rice paper, place a small handful of cooked rice vermicelli, followed by the sautéed vegetables, a portion of the cooked chicken, and a sprinkle of chives or mint.

Drizzle a bit of the beaten egg over the filling (this helps keep the roll sealed).

Fold the sides of the rice paper inward, then tightly roll the wrapper, starting from the bottom, enclosing the filling completely.

Repeat and Serve: Repeat with the remaining ingredients until all the filling is used.

Serve the spring rolls fresh with salad greens on the side.