Cauliflower Egg Rolls with Sweet and Sour Sauce

For the egg rolls:

Heat oil in a skillet over medium high heat. Add garlic and jalapeno and saute until tender. Add cauliflower, coleslaw vegetables and saute until wilted, but still crisp. Put in bell pepper and green onion, saute another 30 seconds. Remove from heat and mix in cashews, sesame oil, salt and pepper. Set aside to cool.

Preheat oven to 400° F.

For assembling and baking the egg rolls:
Put a small bowl of water by your work surface. Place egg roll wrappers on a work surface in front of you, so they look like a diamond, with the lower point towards you. Place 2 tablespoons of cooled filling just below the center of each. Fold the bottom point of the diamond over and around the filling. Next, fold the left and right corners over filling. Finish by tightly roll the egg roll like a burrito. Moisten the top corner with a bit of water to seal it. Repeat for approximately 14 more wrappers.

Spray a baking sheet with cooking spray. Place your egg rolls seam side down on greased sheet. Use cooking spray to coat the top of the egg rolls lightly. Bake for 10 minutes, turn them over and bake for an additional 8- 10 minutes, till all sides are golden brown.

For the sweet and sour sauce:

Stir all the ingredients together until well blended.

Serve your egg rolls with the dipping sauce.