Baked Egg Rolls (Healthy)

Step 1: Spray baking sheet with cooking spray, or line with parchment. Preheat oven to 350 degrees F.

Step 2: Dissolve one tablespoon of corn startch in 1/4 cup water and add the soy sauce, set aside.

Step 3: Lightly spray wok or large skillet with cooking spray and heat pan on medium low.

Step 4: Add the cabbage, carrots, mushrooms, celery, water chestnuts and ginger to the pan and cook, stirring constantly, until vegetables begin to wilt, about 5 minutes.

Step 5: Stir in cornstartch/soy sauce mixture and cook until thickens. Remove from heat and stir in green onions.

Step 6: Dissolve the remaining tablespoon of cornstartch in 1/4 cup water. Brush the mixture on the egg roll wrappers.

Step 7: Spoon vegetable mixture on the wrappers and roll up. Place on the prepared baking sheet, seamside down.

Step 8: Bake 350 degrees F for 20 minutes or until brown