Recipe - Crispy Baked Egg Rolls

Water
1 cup Onions; minced
1 teaspoon Ginger root; minced
4 Garlic cloves; minced
2 cup Celery; minced
One half cup Shiitake mushrooms; minced
One half cup Button mushrooms; minced
3 cup Cabbage; minced
1 cup Bamboo shoots; minced
1 cup Water chestnuts; minced
2 tablespoon Soy sauce
1 tablespoon Rice wine
1 tablespoon Honey
24 Egg roll skins
2 tablespoon Sesame oil, dark; warmed

Heat One fourth cup water in wok. Add onions, ginger root and garlic and stir
fry until onions tender byt not browned; about 5 minutes. Add celery,
mushrooms, cabbage, bamboo shoots and water chestnuts. Stir fry until
vegetables tender, some 5 to 8 minutes.
Remove from heat and add soy, rice wine and honey. Toss well and place
in colander over bowl to drain, at least 10 minutes.
Stack egg roll skins on a flat surface, with 1 corner pointing away.
Have a small bowl of water ready. Spoon One fourth cup of drained filling into the
center of each wrapper, brush edges lightly with water, fold side corners
to center, covering filling, bring bottom corner to center of fold, tuck
under slightly and continue to roll into a cylinder. Seal top corner by
moistening slightly and pressing down.
May be frozen. Before cooking, brush lightly with sesame oil.
Bake, seam side down, on nonstick baking sheets at 400 degrees F until
golden and crispy, about 20 minutes. Serve immediately.
Source: Los Angeles Times food section.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini