• Make the dip and set aside: In a bowl, combine all dip ingredients except the water together (1/2 cup hoisin, 1/4 cup peanut butter, 1/2 teaspoon sesame oil, 2 teaspoons rice vinegar, optional 1 teaspoon lime juice, & optional chili hot sauce). Add water to the sauce until the consistency is what you like in a dip.  If you're making a very large batch, you can add all the ingredients in a blender for a smoother dip. But make sure to keep adding enough water to make it dip-able.
  
• For the Chicken: If you're using leftover cooked chicken or pre-cooked chicken, skip this step and go directly to making the rolls. In a large bowl combine the 3 Tablespoons grape seed or vegetable oil, 1 Tablespoon soy sauce, 2 teaspoons sesame oil, and 3 cloves of minced garlic. Add the raw chicken and toss to cover marinade over the chicken. Cover well and allow to marinade for about 20 minutes.
  
• Heat frying pan on medium-high heat (or for grilling heat the grill for direct heat over medium-high heat) and cook chicken until fully cooked through and nice crispy outside edge. Slice the chicken in thin slices, about 1/4-1/2 inch wide for rolling.
  

Making the rolls:

• Gather chicken, vegetables, herbs, rice paper, board or surface to roll on, and a large bowl of warm water (about bath temperature).
  
• Don’t over soak the rice paper. Dip the rice paper wrappers in warm water (bath water temp) for about 5 seconds. Don’t over-soak the wrappers because this will tear the delicate rice paper. This makes the wrapper very flimsy, soft and hard to manage. When you dip the rice paper, it should still be slightly firm and slightly hold its shape. 
  
• Place rice paper on plate or working surface. If it feels too firm, don't worry because as the rice paper sits for a few seconds, it begins to absorb the water and become more soft and pliable.
  
• On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, herbs, chicken and vegetables. Don’t overcrowd the rolls, don’t be a filling-hoarder and please don’t make them into “burritos”. If you add too much filling, you’ll tear the delicate soft rice paper and you’ll have a bad day. (Make sure to layer the lettuce first so it will help keep the firmer vegetables from poking through the rice paper.)
  
• Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain tight and round within the rice paper wrapper. When you are about 1/3 or 1/2 through the roll, gently fold in the ends of the softened rice paper to close the ends of the rolls.
  
• Continue rolling the rice paper spring rolls until they are fully wrapped.
  
• Serve immediately with hoisin peanut dip, or cover with plastic wrap to eat a few hours later.