Baked Egg Rolls

1. In a large pan, heat oil over medium heat. Add green onion, garlic and ginger and saute until softened. Add mushrooms and cook until softened. Add carrots and cabbage. Cook and stir until cabbage has cooked down by half.
2. In a small bowl, dissolve cornstarch in the soy sauce. Add this into the pan and stir to coat the vegetables. Stir in sesame oil. Turn heat off and transfer mixture to a bowl in order to cool.
3. Lay one egg roll wrapper down on a clean surface. Put a small bowl of water nearby. Then …
a. Spoon about 1/4 cup of the cooled filling onto the wrapper, placing it a bit off center, toward one of the corners.
b. Fold bottom of the wrapper up over the filling.
c. Fold each corner in towards the middle. Dip your finger in the bowl of water and run it across the seams, using the water as “glue” to keep corners in place.
d. Finish rolling egg roll the rest of the way up. Use more “glue” to keep the top corner in place. Set the completed rolls aside while you repeat with the remaining filling and wrappers.
4. Preheat oven to 425 F. Cover a baking sheet with foil and pray it with cooking spray (or use a Silpat). Lay egg rolls onto baking sheet and coat tops with cooking spray. Flip them over and spray the other side.
5. Bake for 20 minutes or until golden brown. Flip egg rolls after 10 minutes.

Serve with your favorite dipping sauce.

Adapted from Budget Bytes.