3 Frieda’s baby colored carrots, peeled and sliced into 1/4-inch matchsticks
1/2 head red cabbage, thinly sliced
1 Frieda’s shanghai bok choy, thinly sliced
1 cup broccoli slaw
4 scallions, sliced
3 tablespoons soy sauce
1 tablespoon sesame oil
Vegetable oil or cooking spray
Preheat oven to 425 degrees.
In large bowl, combine carrots, cabbage, bok choy, broccoli slaw, scallions, soy sauce and sesame oil. Toss well to combine, evenly coating vegetables in sauce.
Place 2 tablespoons of filling mixture in center of eggroll wrapper. Wet edges of wrapper with water using pastry brush or fingers, wetting entire perimeter. Fold bottom corner up over filling, then fold in sides and roll up. Seal edges as needed with additional water.
Using pastry brush or cooking spray, coat eggrolls with thin layer of oil on all sides. Bake 12-15 minutes or until edges are golden brown and wrapper is crispy. Allow to cool before serving.
Serve with sweet chili sauce or your favorite dipping sauce.