Make sesame vinaigrette. Combine sesame seeds, sugar, rice vinegar, soy sauce, and garlic in a blender. With the blender running, slowly add olive oil until well combined and oil is emulsified. Transfer to a bowl and set aside.

Make wonton crisps. Combine sugar, water, sriracha, and a pinch of salt in a small saucepot. Bring to a simmer over medium heat and heat until sugar is fully dissolved. Combine cornstarch and 1 ½ teaspoons water in a small bowl and pour cornstarch slurry into saucepot. Simmer for another minute or until thickened. Remove from heat and let cool completely.

Cut egg roll wrappers into ½-inch-thick strips. Heat enough oil in a medium pot to come up at least 1 inch up the sides. When the oil temperature reaches 350 degrees F, carefully drop egg roll strips and fry until golden brown. You may have to fry the egg roll strips in batches. Remove with a slotted spoon and transfer strips to a paper towel lined plate to drain excess oil.

Drizzle spicy glaze on wonton crisps and gently toss to coat. Sprinkle sesame seeds on top and set aside.

Prepare salads. In a large bowl, combine chopped romaine, red cabbage, chicken, snow peas, orange segments, sliced cucumber, avocado, almonds, scallions, and cilantro. Add as much vinaigrette as desired and toss to combine. Transfer salad to bowls and top with wonton crisps. Serve immediately.