-
1
In a large skillet over medium high heat, heat sesame oil until shimmering.
-
2
Place chicken in skillet and stir fry until lighly browned.
-
3
Add onion, garlic and ginger, and stir fry for a few minutes until onion is softened and the mixture is fragrant.
-
4
Toss the remaining vegetables anc cilantro together; add to pan and stir fry for a couple of minutes until they have softened.
-
5
Add teriyaki sauce and stir to combine.
-
6
Remove mixture from pan and let cool.
-
7
Take 2 Tablespoons cooled chicken mixture and place diagonally across the corner of one egg roll wrapper.
-
8
Wrap roll tightly, folding in sides.
-
9
Wet the edge of the last corner and roll up completely.
-
10
Place seam side down in a dish or plate and continue with remaining chicken mixture and egg roll wrappers.
-
11
At this point, the rolls can be refrigerated or even frozen before cooking.
-
12
When ready to cook, heat a couple of inches of vegetable oil in a Dutch oven or deep fryer.
-
13
Fry rolls for 3-5 minutes or until golden brown and crispy, flipping to cook both sides.
-
14
Drain on paper towels and serve warm with dipping sauce.
-
15
You can substitute pork, shrimp, or tofu for the chicken; just make sure you have about a pound of meat.
