CHICKEN AND KUMQUAT SPRING ROLLS WITH HOISIN-CHILI SAUCE

Chicken and Kumquat Spring Rolls with Hoisin-Chili Sauce image

Yield Makes 8 (appetizer) servings

Number Of Ingredients 11

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1 tablespoon oriental sesame oil
8 ounces chicken thigh meat, cut into 1x1/4-inch strips
1/2 red onion, chopped
2 ounces kumquats in syrup* (about 4), drained, thinly sliced
6 ounces mung bean sprouts
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
16 rice paper rounds** (about 1/2 package)
8 large whole iceberg lettuce leaves
1 8-ounce bottle hoisin sauce*
2 teaspoons chili-garlic paste*

Steps:

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