Lightly coat a baking sheet with cooking spray and heat your oven to 425°F or 220°C.
Place the vegetable oil in a large skillet and heat it over medium-high heat. Once the bean sprouts, shredded carrots, and coleslaw mixture begin to soften (this will take about 5 minutes), add them to the pan.
Cook the ground ginger and minced garlic for an additional 2 minutes, or until fragrant, in the skillet.
Combine the hoisin sauce and soy sauce and stir until well combined. Remove it from the heat and let the filling cool a little.
On a clean surface, roll out the spring roll wrapper. Pour about 2 teaspoons of filling into the space between the corners of the wrapper.
Wrap the dough tightly by folding the corner closest to the filling, then fold the sides over as well. To seal the edges, use a little water.
Once the pan is ready, place the spring rolls on top, with the seam facing down. If you want the toppings to be crispy, lightly coat them with cooking spray.
To make the spring rolls crispy and golden, stir them halfway through cooking. It should take about 15-20 minutes in the preheated oven.
Before serving, let the spring rolls cool.
Changes and tips
If you’re looking for a vegan option, you can use hoisin sauce and soy sauce instead. Ground chicken, shrimp, or tofu are just a few examples of toppings you can try. Add a teaspoon of sriracha to the topping ingredients for a spicier taste. The seasoning should always be tested with taste.
