Baked Vegetable Egg Rolls ~ Original Recipe

Here is my recipe for Baked Vegetable Egg Rolls. I wanted to include it here for anyone who wanted the original recipe. I usually just use a bag of coleslaw mix to make them and they turn out great. I've also used regular cabbage in this with good results. 
Baked Vegetable Egg Rolls
Ingredients:
1 head Chinese cabbage, outer leaves removed, shredded 2 medium carrots, peeled and shredded 2 medium garlic cloves, minced 2 medium scallions, white & green parts, chopped 2 tbsp ginger, fresh, minced or 1/2 tsp dried 1 tbsp low-sodium soy sauce 2 tsp cornstarch 1 tsp sesame oil 8 egg roll  wrappers
Directions:
Preheat oven to 350° Coat a large baking sheet with cooking spray. Place cabbage in a microwave dish and cover. Microwave on high for 4 minutes until wilted.  Drain and transfer to a large bowl.  Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and sesame oil and mix well. Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper.  Fold over one corner to cover filling.  Fold up both corners towards center of egg roll.   Moisten edges of remaining flap with water and roll up jellyroll style until sealed.  Transfer egg rolls to prepared baking sheet and spray with cooking spray.  Bake until golden brown, 25 minutes. Serve hot.  
Belinda ~ Living within our Means ~