Recipe courtesy of Food Network Kitchen
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Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

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.

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.

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.

Photograph by Ryan Dausch

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