Instructions:
- Preheat oven to 425°F (220°C). Lightly coat a baking sheet with cooking spray.
- 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.
- Add ground ginger and minced garlic to the skillet; cook for 2 more minutes until fragrant.
- Stir in soy sauce and hoisin sauce. Remove from heat and let filling cool slightly.
- Lay out an egg roll wrapper on a clean surface. Spoon about 2 teaspoons of filling onto the wrapper.
- 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.
- Place the rolled egg rolls on the prepared baking sheet, seam side down. Lightly spray the tops with cooking spray for extra crispiness.
- Bake for 15-20 minutes in the preheated oven, flipping halfway through, until egg rolls are crispy and golden brown.
- Allow the egg rolls to cool slightly before serving.
Tips and Variations:
