Creamy Sesame Baked Egg Rolls

 4 Tbsp EVOO
1 pound ground turkey
12 oz coleslaw mix
1 tsp salt
1/4 cup creamy sesame dressing
2 Tbsp sriracha
12 egg roll wrappers

Preheat oven to 400.  Line a large sheet pan with parchment paper.  In a large skillet, heat 2 Tbsp EVOO over medium high heat.  Add turkey and cook, breaking up the meat until the turkey is just cooked through, about 5 minutes.  Add coleslaw mix and the salt and cook, stirring, until it begins to wilt, about 3 minutes.  Stir in creamy sesame dressing and sriracha until well combined.  Remove from the heat.  

Place one egg roll wrapper on a cutting board and add 2 Tbsp of filling diagonally on the wrap. Fold bottom corner over filling then roll snugly halfway to cover filling.  Next, fold in both sides snugly against filling.  Finally, moisten the edges of the last flap then wrap up and seal the top corner.  Lay seam side down on the prepared baking sheet and continue until all are complete.  Brush the tops of each rolls evenly with the remaining 2 Tbsp EVOO.  Bake in the preheated oven for 10-12 minutes, or until the egg rolls are golden brown and crispy.  Serve with additional creamy sesame dressing.