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1
Soak vermicelli in water 15 minutes; drain and squeeze out water.
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2
Bring a pot of water to a boil.
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3
Place vermicelli in sieve and lower into water; remove after 5 seconds.
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4
Cool and divide into 12 portions.
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5
Soak one rice paper in lukewarm water until pliable, about 5 minutes.
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6
Work with only 1 paper at a time and blot dry before assembling.
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7
To assemble: Place 1 paper on a clean kitchen towel, leaving 1-inch of the rice paper uncovered on the edge closest to you.
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8
Place 1 lettuce leaf on the sheet.
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9
Cover with 1 portion of vermicelli, and top with a portion of the cucumbers, carrots, chicken, scallions, and mint leaves.
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10
Fold the paper once over the filling, starting from the bottom, then fold in the sides and continue rolling tightly to the end.
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11
Keep rolls covered with a damp towel.
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12
Serve with Spicy Peanut Sauce.
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13
In a medium saucepan, heat the oil over medium heat.
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14
Add the curry paste and stir-fry until fragrant, about 2 minutes.
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15
Add the shrimp paste and continue to stir until the shrimp paste is broken up and one shade darker, about 1 minute.
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16
Add the peanuts and stir, roasting until two shades darker but not burned, 8 to 10 minutes.
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17
Add the sugar and continue to cook until the sugar is dissolved and starts to caramelize, 1 to 2 minutes.
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18
Add the coconut milk, chicken broth, tamarind concentrate, and hoisin sauce.
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19
Reduce the heat to low and simmer the sauce until slightly thickened, about 20 to 30 minutes.
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20
The natural oils from the peanuts should have surfaced at this point.
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21
Once the sauce has reduced by about 1/3, turn off the heat and add the Thai basil and cilantro.
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22
Cover and let cool.
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23
Store in the refrigerator for up to 3 days.
