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*Can be found in the refrigerated section of the supermarket with the other Asian items.
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Preheat oven to 375 degrees F.
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Put slaw mix in a large microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 2 minutes.
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Drain any excess water from the bowl.
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Add all of the other ingredients except the wrappers and optional sauce, mix well, and set aside.
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For a more intense flavor, allow the mixture to marinate in the refrigerator for 20 minutes.
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Prepare a large baking sheet by spraying it lightly with nonstick spray.
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Place an egg roll wrapper on a clean, dry surface.
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Evenly distribute about 1/2 cup of the mixture onto the wrapper, in a row a little below the center.
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Moisten all four edges by dabbing your fingers in water and going over the edges smoothly.
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Fold the sides of each wrapper about 3/4 inch towards the middle, to keep the mixture from falling out of the sides.
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Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top.
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Seal the outside edge with another dab of water.
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Carefully transfer egg roll to the baking sheet.
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Repeat the process with the remaining wrappers and filling, making sure you have a clean, dry surface each time.
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Spray the tops of the egg rolls with nonstick spray.
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Bake in the oven for 25 to 30 minutes, until golden brown.
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Allow them to cool slightly.
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If you like, dip the egg rolls in some sweet and sour sauce!
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PER SERVING (1/3rd of recipe, 2 egg rolls): 198 calories, 1g fat, 759mg sodium, 33g carbs, 3.5g fiber, 4g sugars, 14g protein
