3 cups (750 mL) coleslaw blend
2 cups (500 mL) bean sprouts
1/4 cup (60 mL) chopped green onion
2 tsp (10 mL) minced fresh ginger
3 cloves garlic, minced
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) rice wine vinegar
2 tsp (10 mL) sesame oil
16 egg roll wrappers
Directions:
Preheat oven to 425ºF (220°C). Line a large baking sheet with parchment paper. Set aside.
Heat 1 tbsp (15 mL) canola oil in a large nonstick skillet set over medium-high heat; cook coleslaw blend, bean sprouts, green onion, ginger, and garlic for about 3 minutes or until softened. Add turkey, soy sauce, rice vinegar, and sesame oil; cook for about 2 minutes or until heated through. Remove from heat and let cool completely.