Shrimpylicious Egg Rolls

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4 cups (about 1/2 of a 12-ounce bag) dry coleslaw mix

4 ounces cooked and chopped ready-to-eat shrimp

1/2 cup canned sliced water chestnuts, drained and cut into strips

1/2 cup canned sliced water chestnuts, drained and cut into strips 

1/4 cup bean sprouts, chopped

2 scallions, chopped

1 stalk celery, thinly sliced widthwise

2 tablespoons reduced-sodium or lite soy sauce

1 teaspoon crushed garlic

1/4 teaspoon ground ginger

1/8 teaspoon salt

Dash black pepper

6 large square egg roll wrappers*

Sweet and sour sauce, for optional dipping