Preheat oven to 450 degrees. Line a baking pan with a wire rack, and spray with non-stick cooking spray.
Heat a large skillet & spray with cooking spray. Add all the vegetables and 1 cup water to the skillet, stirring constantly.
Add the soy sauce, rice vinegar, and seasoning just as the cabbage starts to wilt. Cook veggies until just cooked, and liquid in the pan is evaporated.
Place cooked veggies in large bowl and mix in chicken. Let mixture cool slightly before rolling.
Lay out a wrapper, brush egg mixture on two adjacent edges, spoon about 1/3-1/2 cup of the mixture onto the center of a wrapper.
Fold ends of egg roll wrappers in.
Tuck and roll egg roll wrappers over the filling.
Continue to roll until almost to the corner edge.
To seal them shut, place your finger in the egg white, (water also works), and trace two of the corners with the egg white (or water).
Place egg rolls on prepared baking rack.
Spray each egg roll with non-stick cooking spray. Place egg rolls on baking pan, bake 15-20 minutes. (If not using cooling rack, turn egg rolls half way through baking. This ensures that both sides a golden brown color.) Remove from oven, and cool. Enjoy with soy or teriyaki sauce for dipping if desired!