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