Heat the oils in a large frying pan and sauté the onion, garlic, and ginger until fragrant. Add the salami and sauté over high heat for five minutes, stirring occasionally. Add the coleslaw mix and soy sauce and continue to sauté just until the cabbage begins to wilt. Remove from heat and stir in the sriracha, if using. Set aside to cool.

Create a chain of egg roll wrappers by laying three down in a row, slightly overlapping. Brush a bit of water on the edges where the wrappers overlap and press gently to form a seal.

Place half of the egg roll filling lengthwise down the center of the wrapper chain, leaving the sides bare. Brush a bit of water lengthwise, along one side. Lift the other side up and over the filling. Continue to roll into a log, making contact with the side that was brushed with water, which will seal the log. Place seam-side down on a Gefen Parchment lined baking sheet. Repeat to make another log with the remaining filling.

Preheat your oven to 350 degrees Fahrenheit. Brush the logs with oil and use a sharp knife to make one-inch slices. Cut all the way through but don’t separate.

Bake uncovered for 20 to 25 minutes, until golden and crisp.