In a large skillet, heat a splash of sesame oil over medium-high heat. Add ground chicken and sauté for 5-7 minutes until browned.

Stir in minced garlic and grated ginger and cook for 30 seconds until fragrant.

Mix in teriyaki sauce and soy sauce to the chicken. Cook for an additional minute, then transfer to a bowl and let cool.

In the same skillet, add more sesame oil if necessary and sauté the coleslaw mix for 4-5 minutes.

Stir in sliced green onions and any remaining sauce from the chicken, cooking for another minute.

Combine the cooled chicken and vegetable mixtures in a large bowl and stir to distribute flavors.

On a flat surface, lay one egg roll wrapper with a corner pointing toward you and spoon 2 tablespoons of filling into it.

Fold the bottom corner over the filling, fold the sides inward, and roll tightly to seal, using cornstarch and water mixture.

Heat oil to 350°F in a skillet and fry the egg rolls in batches for 2-3 minutes on each side until golden.

Remove from oil and drain on a paper towel-lined plate. Serve warm with a dipping sauce.