Cook 4 oz. thin rice noodles as package directs. On a large platter, set out leaves from 1 head butter lettuce; 3 cups shredded rotisserie chicken; 2 peeled, seeded, and sliced papayas; 1 cup fresh mint leaves; ½ cup store-bought spicy peanut sauce; ½ cup chopped roasted, salted peanuts; 3 green onions, sliced into thin strips; and lime wedges.
Put 12 large sheets rice paper on a separate plate. Set out a large bowl of boiling water so diners can dip their rice papers (allow 1 minute to soften), then assemble spring rolls.
In a frying pan over medium heat, cook 1 chopped small onion and 1 large minced garlic clove in 1 tbsp. olive oil until softened. Add 16 oz. sliced mushrooms and cook until browned.
Add 2 tbsp. tomato paste, 14 oz. canned diced tomatoes, 1 tbsp. chopped fresh rosemary, 1 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper. Simmer 10 minutes, then serve over 12 oz. cooked spaghetti. Sprinkle with shaved parmesan cheese and chopped fresh oregano.