Preheat the oil in a medium pot: Fill the pot halfway with peanut or canola oil. Bring oil to 350 degrees Fahrenheit over medium heat; this usually takes about 10 minutes.

Lay the egg roll wrappers on the diagonal in a single layer.

Slice each breast into 12 thin strips, each three inches long. Season with salt and pepper.

Heat olive oil in a small skillet over medium heat. Sauté strips for two minutes.

Center two strips each of red bell pepper and chicken horizontally on each wrapper. Top with a generous tablespoon of Napa cabbage, two to three cilantro leaves, and two mint leaves. Proceed to assembly, below.

Preheat the oil in a medium pot: Fill the pot halfway with peanut or canola oil. Bring oil to 350 degrees Fahrenheit over medium heat; this usually takes about 10 minutes.

Lay the egg roll wrappers on the diagonal in a single layer.

Slice each avocado half lengthwise into four slices, remove the skin from each slice. You can reserve the extra avocado half to be a container for the dipping sauce or for another use. Center one avocado slice horizontally on each wrapper. Top with a few strips of red onion, two cilantro leaves, and one large (or two small) basil leaves. Sprinkle with a small pinch of cayenne pepper.

Proceed to assembly, below.

To seal the eggrolls: Brush the edges of each wrapper with water. Fold the nearest corner over filling. Fold the two sides over the center. Tightly roll towards the remaining edge; press to seal. Wet and press the corners as necessary to keep it sealed.

Test the oil: Use a thermometer or dip a spare wrapper or a corner of an egg roll into the oil; it should bubble vigorously but not burn. The wrappers should be golden and crispy.

Meanwhile prepare the dipping sauce: In a small bowl, mix the hoisin sauce, lime juice, and cayenne pepper. Serve the egg rolls hot with dipping sauce.

Fry the egg rolls in batches for one to two minutes, until crisp and golden. Drain on paper towels. Return the oil to 350 degrees Fahrenheit between batches.