Add 1 tbsp sesame oil to a large pan or wok over medium-high heat.

Add the onions and peas.

Cook 4-5 minutes, then add the garlic.

Cook for 1 minute then move the vegetables to one side of the pan and crack the eggs in the other side.

Scramble the eggs, then combine with the vegetables.

Add the soy sauce, ginger & chili powder.

Add the chicken and rice.

Cook 3-4 minutes, then add the green onions.

Remove from the heat and set aside to cool, 10-15 minutes.

Once cooled, it’s time to assemble the egg rolls.

Place an egg roll wrapper on a work surface with one corner pointing towards you, fill with app. 3 tablespoons of chicken fried rice.

Using your finger, brush the edges with water.

Fold one corner over the fried rice, and tuck.

Fold the sides in.

Roll tightly, set aside and repeat with remaining egg roll wrappers.

Place app. 2 tbsp sesame oil in a skillet, swirl the oil in the skillet making sure there’s oil covering the entire bottom of the skillet.

Heat the oil over medium-high heat, then add 4-5 egg rolls to the skillet, depending how big your skillet is.

Cook for 3-4 minutes per side, or until golden brown, then flip.

Cook 3-4 minutes on the opposite side.

Remove from the skillet, then add more sesame oil before cooking the next batch, making sure the bottom is always covered in sesame oil.

Once all 20 are cooked, serve them with a side of soy sauce and dig in!