1. Heat a large skillet, sprayed with cooking spray, over mediumhigh heat. Add chicken. Cook until just cooked through, about 3 to 4 minutes per side.
2. While chicken cooks, in a large bowl combine coleslaw, carrots, and mushrooms.
3. Transfer chicken to a cutting board and let cool slightly. Finely chop and sprinkle with salt and pepper.
4. Return skillet to medium-high heat. Add oil, garlic, and ginger. Cook until fragrant and lightly browned, about 1 minute. Add the veggie mixture to the skillet. Cook until veggies have slightly softened, about 3 to 4 minutes.
5. Add chopped chicken to the skillet, along with soy sauce. Stir until well mixed and heated through, about 2 minutes. Remove from heat and cool for 15 to 20 minutes.
6. Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray or line with parchment paper.
7. Once mixture has cooled, assemble the egg rolls. Set a small bowl of water on a work surface. Lay out 1 egg roll wrapper. Spoon 1/3 cup of mixture onto the bottom third of the wrapper. Fold in the left and right sides toward the middle of the mixture. Roll wrapper from the bottom, over mixture, continuing until it resembles a roll. Secure end by dipping your fingers in water and running along the edge to seal. Be sure to use enough water so roll seals well. Place seam side down on baking sheet. Repeat with remaining wrappers. Spray tops of egg rolls with cooking spray.
8. Bake until crispy and lightly browned, about 20 to 23 minutes
9. Serve warm and, if desired, with your choice of dipping sauce.
Source: Hannaford fresh Magazine, May June 2015