In a large wok or skillet, heat 2 tablespoons of sesame oil over medium heat. Once hot, add the chopped shallot and sauté until translucent, about 2-3 minutes. Next, stir in the fresh grated ginger and chopped garlic, cooking for an additional minute until fragrant.
Add the ground chicken to the skillet, breaking it apart with a spatula. Season with black pepper and cook until the chicken is browned and cooked through, approximately 5-6 minutes.
Stir in the mixed chopped vegetables and cook for another 3-4 minutes until they are tender. Pour in the low sodium soy sauce and sprinkle the sesame seeds over the mixture. Mix well and then remove from heat. Allow the filling to cool for a few minutes.
Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold the sides in, and roll tightly to seal. Use a little water to secure the edges if needed. Repeat this process until all the filling is used.
In a large skillet, heat a generous amount of sesame oil over medium-high heat. Once hot, carefully place a few egg rolls in the pan, cooking until golden brown and crispy on all sides, about 3-4 minutes per side. Transfer cooked egg rolls to a paper towel-lined plate to absorb excess oil.
In a small bowl, combine the sweet Thai chili sauce, pomegranate juice, and low sodium soy sauce. Stir until well mixed, and set aside for dipping.
Arrange the crispy egg rolls on a serving platter. Garnish with chopped green onions and pomegranate arils for a burst of color and flavor. Serve hot with the sweet chili sauce on the side for dipping.
