Vegetable egg rolls

Ingredients:

• 10-12 egg roll wrappers. I used Nasoya all-natural wrappers.
• 4 tablespoons soy sauce
• 1/2 cup water (for sealing the rolls)
• 4 cups cole slaw mix and/or salad mix. I used Dole broccoli slaw and Dole Tender Garden salad mix.
• Canola or vegetable oil for frying

1. Pour the salad and/or slaw mix into a bowl. If you are using salad mix, you may want to chop large leaves/vegetable pieces on a plate first. Add the soy sauce and stir.
2. Lay each egg roll wrapper down diagonal-wise (so that a bottom corner is pointing at you). Set a small clump of the vegetable mix - about 3 tablespoons - 3/4 of the way down. Bring up the bottom corner, touching it above the mix (so that the vegetables are folded in). Fold in the sides, then tightly roll the rest of the way up. Seal the seam of each roll with a bit of water.
3. Heat oil, enough to barely cover the bottom of the pan. Place each roll seam side down. When the seam side is golden-brown, flip and fry the opposite side.
4. Set the finished rolls on a plate and pat dry to remove excess oil. Let cool.