Teriyaki Chicken Wontons (or Egg Rolls)

Instructions

1. Heat half of the sesame oil over high heat in a large, deep frying pan or wok.
2. Sprinkle salt generously over ground chicken and add to pan. Sear, without breaking up the chicken, for about 2 minutes per side, until starting to get some color.
3. Reduce heat to medium. Break the chicken up into small pieces and then remove from pan; set aside.
4. Add remaining oil to pan. Add onions and salt. Cook for about 5 minutes, stirring occasionally, until softened.
5. Add cabbage and carrots. Stir to combine. Continue to cook, stirring occasionally, for 5-10 minutes, until starting to get some color.
6. Add teriyaki sauce, soy sauce, rice vinegar, garlic and ginger. Add reserved chicken back in as well. Stir to combine.
7. Cook for about 5 more minutes, until chicken is cooked through. Set aside to cool. Optionally, if making wontons, you can use an immersion blender to partially blend the filling to be smaller for the wontons.
8. Assemble wonton or egg rolls: Place about 1 spoonful (for wontons or 3 spoonfuls for eggrolls) of filling in the center of a wrapper. Fold wrapper around filling into desired shape. Use a bit of water to seal the edge. Repeat with remaining filling and wrappers.
9. Heat about an inch of oil in a deep frying pan or pot over medium-high heat. Add wontons or egg rolls and cook about 2 minutes per side, until golden and crispy. Work in batches to prevent overcrowding. (Note that the filling is fully cooked, so you only need to cook them until the outsides are browned and crispy.)
10. Serve with sesame teriyaki sauce, for dipping, if desired.