Step 1

Heat a large skillet over high heat. When hot, spray with oil then add the ground chicken, and cook, breaking it up with a spatula 5 to 6 minutes until no longer pink.

Step 2

Add the shallots and cook 2 to 3 more minutes, to soften.

Step 3

Add the soy sauce sauce, lime juice and sambal oelek and cook 1 minute.

Step 4

Remove from heat and stir in the mint.

Step 5

Add hot water to a large, shallow dish to a depth of 1 inch.

Step 6

Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface.

Step 7

Arrange 2 basil leaves on top third of sheet. Arrange 1/3 cup chicken mixture on bottom third of sheet topped with 1/4 cup slaw.

Step 8

Folding sides of sheet over filling and starting with filled side, roll up jelly-roll style. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).

Step 9

Repeat procedure with remaining sheets, basil, cabbage and chicken mixture.

Step 10

Mix water and hoisin together in a small bowl. Serve rolls with hoisin dipping sauce.