CRISPY BAKED EGG ROLLS RECIPES

Steps:

• Pre-heat oven to 425 degrees and line a baking sheet with foil. Spray with cooking spray and set aside.
• Heat a large skillet over medium-high heat and spray with cooking spray. Cook ground pork until browned, about 7-9 minutes. Stir in salt, pepper, onion, garlic, chili paste and ginger; cook additional 2-3 minutes. 
• Add grated cabbage and carrots to the mixture, along with soy sauce and rice vinegar. Cook an additional 3 minutes. Remove from heat and allow the mixture to cook slightly for about 10 minutes.
• While the mixture is cooling, prepare soy dipping sauce by whisking together all ingredients in a small bowl; set aside. 
• To assemble, lay egg roll wrapper on a clean surface and place 1/4 cup of the filling in the center of the wrapper. Brush water along all four borders of the wrapper then begin rolling like a burrito: start with the bottom and fold over the meat mixture then fold the right and left sides over before finishing to roll tightly.
• Place on the baking sheet, seam side down and repeat until all wrappers are filled. Brush each with melted butter.
• Bake until golden brown and crispy, about 15-20 minutes, rotating the pan once halfway through. Serve with dipping sauce. 

Steps:

• Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned.
  Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.