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1
Preheat the oven to 375.
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2
Lightly oil a baking sheet.
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3
Warm a wok or large skillet on medium-high heat.
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4
Add the oil and when it is hot, add the ginger and garlic and sizzle for just a few seconds.
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5
Add the slaw, soy sauce, salt, and pepper and stir-fry for 3 or 4 minutes, until the vegetables are hot, coated with oil, and somewhat wilted but not soft.
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6
Remove from the heat.
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7
Place the stack of filo sheets on a dry surface with the short sides at the top and bottom.
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8
Brush the top sheet lightly with oil.
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9
About 3 inches from the bottom edge, spread a generous cup of the wilted slaw in a line parallel to the bottom.
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10
Pick up 2 sheets at the bottom edge and lift them up and over the filling and roll up.
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11
Filo is fragile but forgiving; dont fret over small rips at the start.
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12
Brush the finished roll with oil.
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13
Lift it carefully and place on the prepared baking sheet.
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14
Repeat this process to make 2 more rolls.
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15
Place the rolls about 2 inches apart on the baking sheet.
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16
With a sharp knife, slice the rolls into 4-inch pieces.
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17
Bake until golden brown, about 20 minutes.
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18
While the egg rolls bake, make the Duck Sauce to serve on the side.
