egg roll

6  ounces		dry coleslaw mix
4  ounces		cooked and chopped ready-to-eat shrimp
1/2  cup		canned sliced water chestnuts, drained and cut into strips
1/4  cup		scallions, chopped
1		stalk celery, thinly sliced widthwise
2  tablespoons		reduced-sodium or lite soy sauce
1  teaspoon		crushed garlic
1/4  teaspoon		ground ginger
1/8  teaspoon		salt
1  dash		black pepper
6		large square egg roll wrappers

Tip: For nutritional information on all the ingredients in egg roll just click on each ingredient name. Then adjust the serving size for any egg roll ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 375 degrees F.
Put slaw mix in a large microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 2 minutes. Drain any excess water from the bowl. Add all of the other ingredients except the wrappers and optional sauce, mix well, and set aside. For a more intense flavor, allow the mixture to marinate in the refrigerator for 20 minutes.

Prepare a large baking sheet by spraying it lightly with nonstick spray. Place an egg roll wrapper on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto the wrapper, in a row a little below the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides of each wrapper about 3/4 inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg roll to the baking sheet.

Repeat the process with the remaining wrappers and filling, making sure you have a clean, dry surface each time.

Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 to 30 minutes, until golden brown. Allow them to cool slightly. If you like, dip the egg rolls in some sweet and sour sauce!