Chicken egg rolls with broccoli coleslaw on the side

Ingredients:

• 1.5 cups shredded grilled chicken, skinless
• 4 tbsp. broccoli coleslaw mix (about 200 gr.)
• 0.5 cup coarsely chopped fresh cilantro
• 4 green onions, chopped
• 2 tbsp. grated peeled ginger root
• 3 tablespoons teriyaki sauce
• 3 tbsp duck sauce + extra for serving
• 2 tbsp vegetable oil + extra for frying
• 8 sheets of egg roll dough (about 50 sheets, 15x12 cm)
• 1 can (400g) of canned young corn on the cob, drained
• 1 tbsp. l. rice vinegar
• 2 oranges, cut into wedges

Preparation:

1. In a large bowl, combine chicken with 2 cups cabbage mixture, 1/4 cup cilantro, 2 green onions, ginger, 2 tablespoons each teriyaki sauce, duck sauce, and 1 tablespoon vegetable oil.
2. In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat, but don't let it smoke. Meanwhile, spoon the chicken mixture down the center of each egg roll. Tuck in the ends and roll up; brush the edges with water and press to seal.
3. Working in batches, place the egg rolls seam-side down in the oil and fry, turning, until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain.
4. In a large bowl, combine the remaining 2 cups cabbage mixture, 1/4 cup cilantro, 2 green onions, and corn. Add the remaining 1 cup teriyaki sauce, duck sauce, vegetable oil, and rice vinegar; toss to combine. Serve the egg rolls with coleslaw, orange wedges, and duck sauce.