Combine all ingredients in a bowl and set aside.

Heat sesame oil in a pan. Add the chicken and fry for two minutes on each side. Remove from the pan.

Add broccoli to the pan and fry for two minutes on each side, allowing it to char in some places. Sprinkle with garlic powder, salt, and pepper. Add the chicken back into the pan and then pour the sauce over it.

Bring to a boil; allow to simmer for two to three minutes. Set aside to cool.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Defrost the phyllo dough. Cut the sheets in half. To assemble, lay two layers

of dough flat on the counter. Put two tablespoons of the chicken-broccoli filling in the center of the dough and roll it up egg roll style by tucking in the edges and rolling it up, starting with the side of the filling. Lay it

on a baking sheet, seam side down. Repeat with the rest. When all assembled, coat them with egg wash and sprinkle with sesame seeds.

Bake for 15–20 minutes, or until nicely golden. If you have convection bake, use it but watch them, as they will be done sooner.

Mix all ingredients until well combined.

Serve spring rolls sliced in half with some sauce on the side.