Steamed Vegetable Spring Rolls

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2 teaspoons peanut or olive oil

2 cups shredded coleslaw mix

1/2 cup Thai Peanut Sauce, recipe follows

8 spring roll wrappers (sold in the refrigerated section of the produce aisle)

1 (6-ounce) can sliced water chestnuts, drained and chopped

1 (11-ounce) can asparagus, drained and cut into 1-inch pieces

1/4 cup reduced-sodium soy sauce

Thai Peanut Sauce:

3 cups reduced-sodium beef broth

2 tablespoons reduced-sodium soy sauce

2 tablespoons creamy peanut butter

2 teaspoons toasted sesame oil

1 teaspoon hot sauce