Baked Vegetable Egg Rolls

Combine the vegetable stock, soy sauce and sugar in a small bowl; set aside.

In a large saucepan or skillet, heat the vegetable oil and stir fry the ginger and garlic for 30 seconds. Add the green onions, carrot and pepper and fry, over high heat for 2 minutes, stirring frequently.

Add the broth mixture and bok choy; combine well and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally, until vegetables having softened.

Remove from heat, add the sesame oil and mix well. Let the mixture cool for at least 15 minutes, stirring occasionally.

Meanwhile, preheat the oven to 375 F and place a cooling rack over a rimmed baking tray (I lined it with foil, just for easy clean up). Strain the vegetable mixture (you don’t want the filling too wet otherwise it will make the egg rolls soggy).

Laying an egg roll wrapper on a flat surface (I used a small plate for ease), brush the top, left and right edges with a little water. Add about 2 heaping teaspoonfuls of mixture in the middle of each wrapper, fold the bottom edge up, and then the top edge down to overlap the bottom (the water will help the edges to stick together). Squeeze the ends of the egg roll carefully, but firmly together to close the mixture inside.

Place the egg rolls seam side down on the prepared baking tray, brush with vegetable oil and bake for 20 minutes, turning halfway through cooking time.

Serve with your favourite dipping sauce.