Baked Egg Rolls

The other day we decided to try this recipe again. Baking instead of frying helps me feel like I'm doing a better job of eating healthily. First, make the filling by combining the following and cooking in a non-stick skillet for just a few minutes :

2 cups grated carrots
2 cups grated cabbage
1/2 cup chopped mushrooms
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced

Stir in 2 cups diced, cooked chicken or pork. Then combine:

4 teaspoons cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
pinch of cayenne pepper

Add it to the skillet and bring to a boil. Then remove from the heat. Now you're ready to form the egg rolls.
Place a 1/4 cup of the mixture on one corner of the egg roll wrapper.

To start rolling, fold up the corner.

Fold in the opposite corners and continue rolling.

Secure the final corner with a dab of water.

And place on a lightly greased baking sheet. Brush with a little melted butter and bake at 425° for 10-15 minutes.

These are hot when they come out of the oven!

Serve with sweet and sour sauce if desired.