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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.
Add the shallots and cook 2 to 3 more minutes, to soften.
Add the soy sauce sauce, lime juice and sambal oelek and cook 1 minute.
Remove from heat and stir in the mint.
Add hot water to a large, shallow dish to a depth of 1 inch.
Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface.
Arrange 2 basil leaves on top third of sheet. Arrange ⅓ cup chicken mixture on bottom third of sheet topped with ¼ cup slaw.
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).
Repeat procedure with remaining sheets, basil, cabbage and chicken mixture.
Mix water and hoisin together in a small bowl. Serve rolls with hoisin dipping sauce.