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1
To make Egg Rolls: Whisk soy sauce, vinegar, and 1 tsp.
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2
cornstarch in bowl to blend; set aside.
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3
Warm large nonstick skillet over medium-high heat; coat with cooking spray.
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4
Add cabbage and carrots; cook, stirring, until cabbage is softened, 3 to 4 minutes.
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5
Add garlic, ginger, water chestnuts, edamame, peanuts, and oil, stirring just until heated, about 1 minute.
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6
Add cornstarch mixture; cook, stirring, until thickened, 1 to 2 minutes.
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7
Transfer to plate; cover, and chill about 20 minutes to slightly cool.
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8
To make Hot Mustard Sauce: Whisk all ingredients in bowl to blend, and transfer to dipping bowls.
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9
To assemble Egg Rolls: Place several won ton skins on work surface, with a corner of each facing you (in diamond shape).
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10
Brush top corner of each with egg.
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11
Put 1 Tbs.
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filling in center of each; fold bottom corner, then both side corners over filling, and roll up.
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13
Place egg rolls on baking sheet dusted with cornstarch, and cover loosely with plastic as you go.
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14
Preheat oven to 425F.
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15
Put second baking sheet in oven for 2 minutes.
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16
Remove it, coat with cooking spray then quickly put egg rolls on it.
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17
Spray rolls, and return to hot oven.
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18
Bake 10 minutes, flip rolls, and bake 10 minutes more, or until golden brown.
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19
Serve with mustard sauce.
