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1
Heat sesame oil in heavy large skillet over medium-high heat.
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2
Sprinkle chicken with salt and pepper.
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3
Add chicken and onion to skillet and saute 3 minutes.
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4
Stir in kumquats.
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5
Remove from heat.
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6
Cool.
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7
Stir in bean sprouts.
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8
Toss basil and mint in small bowl to combine.
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9
Dip 1 rice paper round into bowl of warm water until soft, about 10 seconds.
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10
Place on clean, moist kitchen towel to drain 1 minute.
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11
Repeat with another rice paper round.
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12
Place second round atop first round for double thickness.
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13
Top with a lettuce leaf, then place 1/8 of chicken-bean sprout mixture near lower edge of round.
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14
Sprinkle with 1/8 of herb mixture.
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15
Fold in sides of round, then roll up, starting near filling.
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16
Repeat with remaining rounds, lettuce leaves, chicken-bean sprout mixture, and herb mixture.
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17
(Can be made 3 hours ahead.
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18
Wrap in plastic and refrigerate.)
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19
Whisk hoisin sauce and chili-garlic paste in medium bowl to blend.
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20
Slice each roll diagonally into 4 pieces, for a total of 32 pieces.
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21
Pour sauce into individual shallow bowls and place in center of each of 8 plates; surround with spring rolls and serve.
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22
*Available at Asian markets, specialty foods stores and some supermarkets.
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23
**Thin Vietnamese or Thai wrappers made from rice flour and known as banh trang.
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24
Available at Asian markets.
