In a small bowl combine sesame and cooking oil. Brush on both sides of fish. Place fish fillets in a well-greased grill basket. Place grill basket on the rack of an uncovered grill directly over medium coals. Grill 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once half way through grilling. (OR, place on greased unheated rack of a broiler pan. Broil 4 to 6 minutes per 1/2 inch thickness, turning once.) Set fish aside to cool slightly.
Meanwhile, in a small bowl combine hoisin sauce, pineapple juice, vinegar, and cayenne pepper; set aside. Pour 1 cup warm water into a pie plate. Carefully dip rice papers into water, one at a time. Place papers, not touching, on clean dry kitchen towels. Let soften for a few minutes until pliable.
Gently flake fish and place in a large bowl. Add 6 tablespoons of the hoisin mixture. Gently fold in shredded cabbage, carrot, coconut, and green onion. Spoon about 1/3 cup fish mixture onto a softened rice paper, just below center of paper. Tightly roll rice paper up from bottom around filling, tucking in opposite sides as you roll. Repeat with remaining papers and fish mixture, covering rolls as you make them to prevent drying. Serve remaining hoisin mixture as a dipping sauce. Makes 12 appetizers.