Crispy Baked Egg Rolls

From Vegetarian Times.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 1  cup  diced onion
• 4  garlic cloves, minced
• 1  tablespoon  minced fresh ginger
• 3  cups  diced green cabbage
• 2  cups  diced celery
• 1  cup  diced drained bamboo shoot
• 1  cup  diced drained water chestnut
• 1⁄2 cup  diced  fresh shiitake mushroom
• 1⁄2 cup  diced white button mushrooms
• 2  tablespoons low sodium soy sauce
• 1  tablespoon rice wine
• 1  tablespoon honey
• 24  egg roll wraps
• 2  tablespoons  dark sesame oil, warmed

Directions

1. Preheat oven to 400°.
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. Add in the cabbage, celery, bamboo shoots, water chestnuts, and mushrooms; cook about 8 minutes or until the vegetables are softened.
4. Remove wok from heat; add in the soy sauce, rice wine, and honey; toss well.
5. Place the mixture in a colander over a bowl and let stand 10 minutes to drain of any excess moisture.
6. Make sure your work surface is dry; stack the egg roll wrappers with 1 corner pointing away from you.
7. Have a small bowl of water ready; spoon 1/4 cup of filling into the center of each wrapper.
8. Lightly brush the edges of the wrapper with water.
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. Place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush eggrolls with sesame oil.
11. Bakein the center of the oven, turning once, for 15-20 minutes or until golden and crisp.
12. Remove from the oven and serve immediately.