• In a large, non-stick skillet, add the olive oil and heat over med/high heat
• Add the coleslaw mixture, carrots and bean sprouts
• Add the salt, garlic, ginger and soy sauce - Mix in
• Cook the vegetables down for about 10 minutes
• Add the chicken and shrimp and cook for an additional 1-2 minutes
• Drain the water and place the strainer over a plate to continue draining while you fill wrappers
• Preheat the oven to 375 degrees

To fill the wrappers

• Set the wrapper out on a work surface
• Add 2 Tblsp. of egg roll filling to the length of the wrapper leaving some space on the edges for folding
• Fold the 2 sides over the mixture and roll the egg roll up
• Seal the ends with water *you can use a clean paint brush or basting brush to spread the water on the edge of the egg roll wrapper
• Spray oil spray on the bottom of the egg roll and set it down on your foil lined pan
• Spray the top of the egg roll with the oil spray
• Repeat that process about 40 more times - (you'll be an expert!)
• Bake at 375 degrees for about 20 minutes or until the outside of the wrappers are golden brown (oven times may vary)

Enjoy with your favorite sauce or

• Mix the sweet and sour sauce ingredients into a sauce pan, and boil until thick