Cut chicken into 1/2-inch strips. Combine water, fish sauce, brown sugar, garlic, lime juice, rice vinegar, ginger, black pepper, Jalapeno pepper, and 2 tablespoons of the canola oil. In a skillet, heat sesame oil. Sauté chicken with fish sauce mixture and cook for 5 minutes; remove and set aside. Heat the remaining 3 tablespoons canola oil; stir-fry vegetables. Add chicken mixture and mix well; cool. Place a portion of chicken mixture on each wrapper; roll tightly and seal with water. In a deep skillet, heat oil to 375°F. Fry rolls until golden brown; drain. Serve with Hoisin-Peanut Dipping Sauce. Makes 8 rolls.
Hoisin-Peanut Dipping Sauce:
In a saucepan, combine 1/2 cup hoisin sauce, 1/4 cup water, 1/4 cup rice wine vinegar, and 2 tablespoons minced onion. Bring to a boil; lower heat and simmer for 5 to 7 minutes. Add 1/2 teaspoon sambal oelek (chili condiment); cool. Stir in 2 tablespoons diced roasted peanuts. Makes about 1 cup sauce.
