Baked Egg Rolls - cooking recipe

Ingredients

1 lb ground lean pork (or ground chicken or turkey)
3 green onions, chopped
2 garlic cloves, minced
1 carrot, grated
1/2 cup water chestnut, chopped
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sesame oil
1/2 teaspoon pepper
12 egg roll wraps, large size - 5 1/2-inch
1 teaspoon vegetable oil

Preparation

Preheat oven to 375*. In a non-stick pan, cook the pork over \"medium-high\" heat, breaking up with a spoon, until no longer pink. This should take about 5 minutes. Drain off the fat.
Add the onions, garlic, carrot and water chestnuts, cooking over \"medium\" heat until the onions are soft, about 3 minutes.
In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.
Place egg roll wrapper on work surface and brush with water.
Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2\" border on the bottom and sides.
Pull bottom edge over the filling and roll up, pinching ends to seal.
Place seam side down on parchment-lined baking sheet. Brush with oil. Bake @ 375* for 20 minutes, or until golden and crisp. Serve with plum sauce.