Preheat oven to 425 F. Spray a baking sheet with cooking spray and set aside.

In a large skillet, heat olive oil over medium heat. Once hot, add the coleslaw mix and garlic. Saute 4-5 minutes or until cabbage has softened, but not soggy. Add the ginger and soy sauce; stir to combine.

Remove from heat and set aside to cool briefly.

In a small dish, whisk together the flour and water to form a thin paste.

Spoon 3 tablespoons of cabbage mixture into the middle of each of 12 eggroll wrappers. Working at a diagonal, use a finger to smear some of the flour-water paste on each of three corners of the wrapper. Roll from the side not smeared and seal each wrapper into a log. Place each eggroll onto the baking sheet.

Bake eggrolls for 12-14 minutes or until beginning to brown. For added crispiness, put the eggrolls under the broiler for 1-2 minutes, checking every 20-30 seconds. Remove and allow to cool for several moments. Serve with sweet and sour sauce. Yield: 6 servings (2 eggrolls each).