Crispy Baked Egg Rolls

Directions

1. 1
   Preheat oven to 400°.
2. 2
   Heat 1/4 cup water in a wok until simmering; cook the onion, garlic, and ginger for about 5 minutes or until the onion is soft but not browned.
3. 3
   Add in the cabbage, celery, bamboo shoots, water chestnuts, and mushrooms; cook about 8 minutes or until the vegetables are softened.
4. 4
   Remove wok from heat; add in the soy sauce, rice wine, and honey; toss well.
5. 5
   Place the mixture in a colander over a bowl and let stand 10 minutes to drain of any excess moisture.
6. 6
   Make sure your work surface is dry; stack the egg roll wrappers with 1 corner pointing away from you.
7. 7
   Have a small bowl of water ready; spoon 1/4 cup of filling into the center of each wrapper.
8. 8
   Lightly brush the edges of the wrapper with water.
9. 9
   Fold the side corners to the center, covering the filling; next bring the bottom corner to the center, tuck slightly under the filling and continue to roll the wrapper into a cylinder, sealing the top corner by moistening it slightly with water and pressing it down.
10. 10
    Place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush eggrolls with sesame oil.
11. 11
    Bakein the center of the oven, turning once, for 15-20 minutes or until golden and crisp.
12. 12
    Remove from the oven and serve immediately.