Categories: Asian
Ingredients
- 1 1/2 cups shredded rotisserie chicken, skin removed
- 4 cups broccoli slaw mix (about 8 ounces)
- 1/2 cup roughly chopped fresh cilantro
- 4 scallions, sliced
- 2 tablespoons grated peeled fresh ginger
- 3 tablespoons teriyaki sauce
- 3 tablespoons duck sauce, plus more for serving
- 2 tablespoons vegetable oil, plus more for frying
- 8 egg roll wrappers (about 51/2 by 6 inches)
- 1 14-ounce can baby corn, drained
- 1 tablespoon rice vinegar
- 2 oranges, cut into wedges
Directions
- Mix the chicken, 2 cups broccoli slaw, 1/4 cup cilantro, 2 scallions, the ginger, 2 tablespoons each teriyaki sauce and duck sauce and 1 tablespoon vegetable oil in a large bowl.
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Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Meanwhile, arrange the chicken mixture down the center of each egg roll wrapper. Tuck in the ends and roll to enclose; dab the edges with water and press to seal. Working in batches if needed, add the egg rolls to the oil seam-side down; fry, turning, until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain.
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Combine the remaining 2 cups broccoli slaw, 1/4 cup cilantro, 2 scallions and the baby corn in a large bowl. Add the remaining 1 tablespoon each teriyaki sauce, duck sauce and vegetable oil, and the rice vinegar; toss. Serve the egg rolls with the broccoli slaw, orange wedges and more duck sauce.