Mother Rimmy'S Take On Egg Rolls

• 4 ounces salmon fillets wild Alaskan, cooked and chopped
• 4 cups coleslaw mix
• 1 cup carrot shredded
• 1 cup spinach chopped
• 4 scallions large, sliced
• 1 teaspoon chili garlic sauce
• 1 clove garlic
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 12 egg roll wrappers

1. Combine coleslaw mix, carrots, spinach and scallions in a large bowl.
2. Combine chili garlic sauce, garlic, soy sauce and sesame oil in a small bowl and add to coleslaw mix.
3. Fold in salmon to keep from breaking it up too much.
4. Put some water in a small bowl.
5. To wrap you can use these directions from about.com "Lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately a large spoonful of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed."
6. Heat oven to 400 degrees and spray a cookie sheet with cooking spray. Place egg rolls on the cookie sheet and spray the tops with cooking spray. Bake 8 - 12 minutes until nicely browned.
7. Serve with ketchup, hot Chinese mustard and sesame seeds.
8. You can also fry your egg rolls in a large skillet with 2" cooking oil over medium high heat for 3 - 4 minutes per side until browned. Drain on paper towel.

salmon, coleslaw mix, carrot, scallions, garlic sauce, clove garlic, soy sauce, sesame oil, egg roll wrappers

Taken from www.yummly.com/recipe/Mother-Rimmy_s-Take-On-Egg-Rolls-1667583 (may not work)