Vietnamese Summer Rolls with Spicy Peanut Sauce

Name: Vietnamese Summer Rolls with Spicy Peanut Sauce
Ingredients: 4 ounces dried rice vermicelli; 12 sheets banh trang rice papers or spring roll wrap 8- inches round; 12 leaves Boston lettuce, ribs removed (substitution: oak leaf lettuce); 1 small cucumber, peeled, halved lengthwise, seeded and thinly sliced in half moons; 3 medium carrots, peeled and julienned; 8 ounces boneless skinless cooked chicken breast; 3 scallions, cut into 1-inch long pieces and julienned; 24 large mint leaves; Spicy Peanut Sauce, recipe follows; 2 tablespoons vegetable oil; 1 1/2 to 2 tablespoons red curry paste; 1 tablespoon shrimp paste (substitution: fish sauce); 1 1/2 cups unsalted roasted peanuts, finely ground; 1/4 cup palm sugar (substitution: granulated sugar); 2 cups unsweetened coconut milk; 2 cups low-sodium chicken broth; 1/2 cup tamarind concentrate; 3 tablespoons hoisin sauce; 1/2 cup packed fresh Thai basil leaves, minced; 1/2 cup packed fresh cilantro leaves, minced