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Start by breaking down the rotisserie chicken. Pull all the meat off the bone and shred it into bite-sized pieces. Set the shredded chicken aside in a large bowl.
Slice the mini cucumbers into thin rounds and dice the jalapenos. Thinly slice the green onions. For a visual touch, you can place the sliced green onions in a bowl of cold water for a few minutes to make them curl. Chop the cilantro. Set all prepared vegetables aside.

Take the egg roll wrappers and slice them into thin strips. Heat the oil in a deep pan or pot to 300°F.

Carefully fry the egg roll strips in batches for a couple of minutes until they turn golden brown and crispy. Keep a close eye on them as they can burn quickly. Remove the fried strips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

To build the salad, add the shredded chicken to a large mixing bowl. Drizzle in the sesame oil and oyster sauce. Add the Kewpie mayonnaise and sprinkle in your desired amount of furikake.

Add the sliced cucumbers, diced jalapenos, sliced green onions, and chopped cilantro to the bowl with the chicken. Toss everything together until well combined and evenly coated with the dressing.

Right before serving, gently fold in the fried egg roll strips for that desirable crispy texture. Give it one final mix and serve immediately.


Start by breaking down the rotisserie chicken. Pull all the meat off the bone and shred it into bite-sized pieces. Set the shredded chicken aside in a large bowl.
Slice the mini cucumbers into thin rounds and dice the jalapenos. Thinly slice the green onions. For a visual touch, you can place the sliced green onions in a bowl of cold water for a few minutes to make them curl. Chop the cilantro. Set all prepared vegetables aside.

Take the egg roll wrappers and slice them into thin strips. Heat the oil in a deep pan or pot to 300°F.

Carefully fry the egg roll strips in batches for a couple of minutes until they turn golden brown and crispy. Keep a close eye on them as they can burn quickly. Remove the fried strips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

To build the salad, add the shredded chicken to a large mixing bowl. Drizzle in the sesame oil and oyster sauce. Add the Kewpie mayonnaise and sprinkle in your desired amount of furikake.

Add the sliced cucumbers, diced jalapenos, sliced green onions, and chopped cilantro to the bowl with the chicken. Toss everything together until well combined and evenly coated with the dressing.

Right before serving, gently fold in the fried egg roll strips for that desirable crispy texture. Give it one final mix and serve immediately.
