You will need:
Egg roll wrappers
2 cups shredded red cabbage
2 cups shredded carrot
2 cups shredded various radishes (daikon works great)
7 shiitake mushrooms, chopped
3 scallions, chopped
1 inch piece of ginger, peeled and diced
3 large cloves of garlic, diced
3 tablespoons Hoisin Sauce
Sweet and Sour Sauce (I made mine from sweet chili sauce and honey)
Prepare the vegetables. Chopped various radishes:
Heat some olive oil in a large saucepan over medium heat, and then add the radishes, carrots, and cabbage along with about 1 tablespoonful of water.
Cook until softened. Then add the mushrooms, ginger, garlic, and hoisin sauce.
Cook about 2-3 more minutes, add the green onions, and then take off heat and let cool.
Once the vegetable mixture is cool, you can start assembling the egg rolls. Spray a baking sheet with some oil and preheat the oven to 400 degrees. Grab a small bowl and fill it with water, then set aside. I like to make my egg rolls on a cutting board because I tend to make a mess.
Place cut side down on the baking pan. Brush generously with some coconut oil (or whatever oil you have).