Baked Egg Rolls

This is one of my favorite recipes: these baked egg rolls taste restaurant-quality (without the bad deep frying!). It's also a great recipe to make if your veggies are about to go bad!

- 1/4c soy sauce

- 1/2 Tbsp corn starch

- 1 Tbsp vegetable oil (I prefer grapeseed)

- 1/2 tsp minced garlic

- 1'' fresh ginger, peeled and grated

- 3 medium green onions, sliced
- 4 oz mushrooms, sliced

- 2 medium carrots, peeled and grated

- 1/2 white or red onion, sliced

- 1 small head green cabbage, sliced (cut into quarter and remove the core before slicing)

- 1 tsp sesame oil

- 20 egg roll wrappers
- sweet and sour sauce, for dipping

1. Preheat the oven to 425 degrees.
2. Dissolve the cornstarch in the soy sauce. Set aside.
3. Put a large skillet or wok over medium heat and sauté the garlic, ginger, and green onions until slightly softened (1-2 minutes). Add the mushrooms and continue to sauté until softened (~5 minutes). Add the carrot, onion and cabbage. Combine and cook until the cabbage has reduced in volume by a half, stirring often.
4. Add cornstarch mix to the skillet and stir to coat the vegetables. Drizzle the sesame oil in. Transfer to a bowl to cool.

The filling

5. To fill the egg rolls: Lay a wrapper out flat. Place 1/4 -1/3 cup of the veggies just off the center. Roll the corner up and over the filling, fold each side in, and then roll the rest of the way up. Keep a small bowl of water nearby and use it as glue to hold the corners of the egg roll wrapper in place.

Folding the egg rolls

6. Cover a baking sheet with foil. Place the egg rolls on the baking sheet and brush lightly with oil. Roll them over and coat the other side. Bake for about 20 minutes or until golden brown, flipping the egg rolls over halfway through cooking.
7. Serve with hot and sour sauce. Pairs well with light beers, particularly lagers.