In a large skillet on medium high heat, brown the sausage until fully cooked. Drain sausage and set to the side.
In the same pan, add sesame oil, garlic, and green onions. Saute for 2-3 minutes until fragrant.
Add in cabbage, carrots, coconut aminos, sriracha, and water chestnuts to the pan. Sauté for 5-10 minutes until the cabbage has cooked down, and everything is well combined.
Preheat oven to 425.
Place an egg roll wrapper on a clean surface. Add 2 large spoonfuls of the mixture in the middle (about 1/4 cup).
Fold the egg roll wrapper over the mixture, fold up the sides, and roll tightly.
Brush the seam side with water to seal it, and place on a non stick baking sheet lined with parchment paper.
Repeat with the rest of the egg roll wrappers until the filling is gone. Make sure to place about 1/2" apart so the egg rolls don't stick.
Spray or brush the top of the egg rolls with butter or oil and place in the oven for 15-20 minutes until golden brown.
While the egg rolls cook, mix together all the peanut sauce ingredients in a separate bowl until smooth.
Serve after egg rolls have cooked.
Keep leftover in the fridge for 3-5 days.
