My Chinese friend taught me this recipe, and we’ve been obsessed with it!

Lightly brush a baking sheet with cooking spray and heat the oven to 425°F, or 220°C.
Put the vegetable oil in a big pan and set it over medium-high heat. Once the bean sprouts, shredded carrots, and coleslaw mix begin to soften, which should take around 5 minutes, add them to the pan.
Cook the ground ginger and minced garlic for 2 more minutes, or until fragrant, in the skillet.
Combine the hoisin sauce and soy sauce and stir until combined. Take it off the fire and give the filling a little time to cool.

On a spotless surface, spread out the egg roll wrapper. Spoon about 2 teaspoons of the filling into the space between the wrapper’s corners.
Tightly wrap up the pastry by folding in the corner that is nearest the filling, then tuck in the sides as well. To seal the edges, use a little amount of water.
After you have a baking sheet ready, lay the egg rolls on top, seam side down. If you want your toppings to be crispy, lightly coat them with cooking spray.
To get the egg rolls crispy and golden brown, toss them halfway through baking. This should take around 15 to 20 minutes in a preheated oven.

Prior to serving, let the egg rolls to cool down.
Changes and Hints
If you’re looking for a vegan option, you may use hoisin sauce and soy sauce instead. Ground chicken, shrimp, or tofu are just a few examples of the fillings you may try. Toss in a teaspoon of sriracha with the filling ingredients for a spicier taste. Seasoning should always be taste-tested.