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Break down your rotisserie chicken. Pull all the meat off the bone and shred it into bite sized pieces, then set it aside in a large bowl.
Slice the mini cucumbers into thin rounds and dice the jalapenos. Thinly slice the green onions, and if you want to take it a step further, drop them into a bowl of cold water for a few minutes to let them curl up.
Chop the cilantro and set all of your vegetables aside.
Take your egg roll wrappers and slice them into thin strips. Heat oil to 300 degrees and fry the strips for a couple of minutes until they turn golden and crispy. Keep an eye on them because they will burn quickly. Remove from the oil and set aside to drain.
To build the salad, add the shredded chicken to a large mixing bowl. Drizzle in the sesame oil and oyster sauce, then add the Kewpie mayonnaise. Sprinkle in your desired amount of furikake.
Add in the cucumbers, jalapenos, green onions, and cilantro. Toss everything together until well combined and evenly coated.
Right before serving, fold in the fried egg roll strips for that crispy texture. Give it one final mix and serve immediately.