Instructions:

1. Preheat oven to 425°F (220°C). Lightly coat a baking sheet with cooking spray.
2. Heat vegetable oil in a large skillet over medium-high heat. Add coleslaw mix, grated carrots, and bean sprouts. Cook until softened, about 5 minutes.
3. Add ground ginger and minced garlic to the skillet; cook for 2 more minutes until fragrant.
4. Stir in soy sauce and hoisin sauce. Remove from heat and let filling cool slightly.
5. Lay out an egg roll wrapper on a clean surface. Spoon about 2 teaspoons of filling onto the wrapper.
6. Fold the corner nearest to the filling over the filling, then fold in the sides and roll tightly. Use a bit of water to seal the edges.
7. Place the rolled egg rolls on the prepared baking sheet, seam side down. Lightly spray the tops with cooking spray for extra crispiness.
8. Bake for 15-20 minutes in the preheated oven, flipping halfway through, until egg rolls are crispy and golden brown.
9. Allow the egg rolls to cool slightly before serving.

Tips and Variations:

Continue reading tips on the next page