In a large skillet, over medium heat, add all of the ingredients except the peas, vegetable oil, and water. Sauté for 5 minutes until the coleslaw mix begins to wilt.

Add the peas and continue to cook for 5 more minutes. Remove from heat and allow mixture to cool completely.

In the meantime, set up a clean working area to roll the filling into the wrappers. A large cutting board works well. Also, have close by, the ¼ cup of water.

I recommend rolling the spring rolls first and then deep frying so that you can give your full attention to the hot oil.

Retrieve one wrapper and position it on the cutting board so that one corner points directly toward you (like a diamond shape) and place 1/4 cup of the filling in the center

Lift the corner closest to you over the top of the filling, fold in the left and right sides, and roll the eggroll wrapper up to almost the end; dip your index finger in the water and moisten the tip of the only remaining exposed corner; continue to roll to the end. The water will act as a glue and keep the roll tight.

Once all of your spring rolls are assembled, bring cooking oil to optimum frying temperature of 350 degrees and gently insert the rolls into the hot oil. Fry for 2 minutes per side; remove from oil and drain on paper towels.

Garnish with green onions and sesame seeds. Serve immediately. The Chinese Sweet and Sour Sauce is optional, but easy to make. See notes.