Combine ¾ cup granulated sugar, ¼ cup water, 2 tablespoon Sriracha and a pinch of salt in a medium sauce pot. Bring to a boil over medium heat. Reduce to a simmer and cook until the sugar has dissolved, stirring frequently. Mix together ½ tablespoon cornstarch with 1 tablespoon water and add to the sauce. Cook for 2 more minutes or until thickened. Remove from heat and let cool.

Heat ⅓ cup frying oil in a deep saute pan over medium heat. When the oil reaches 350 degrees F, fry the egg roll wrappers, 2 at a time. Fry until golden brown, flip and fry until browned on the other side. Remove the wrappers from the oil and place on paper towels to drain the excess oil. Repeat with the remaining wrappers.

Brush the prepared sauce on the fried egg roll wrappers and sprinkle white and black sesame seeds on top.

Prepare the balsamic dressing. Blend together balsamic vinegar - black pepper. Slowly add canola oil while the blender is on, emulsifying the oil with the vinegar. Set aside.

Assemble the salads. Toss together salad greens, bell peppers, cucumber, red onion, mango, and chicken with salad dressing. Season with salt and pepper. Plate a small portion of the salad on each of the four plates. Place a wonton crisp on top, followed by more salad and another wonton crisp. Garnish with macadamia nuts, carrots, and green onions. Serve immediately.