Baked Egg Rolls

Combine the soy sauce and cornstarch in a small bowl and set aside.

Heat a wok or skillet over high heat and add the oil. When hot, add the garlic and ginger and stir fry for 5-10 seconds (do not let the garlic burn).

Add the cabbage, bean sprouts, carrots, and green onions. Cook, stirring constantly, for 2-3 minutes or until the cabbage starts to wilt.

Remove the vegetables from the pan and set aside.

Add the turkey or beef. Cook, stirring frequently, until no longer pink. Drain off any excess grease.

Add the vegetables back to the wok along with the soy sauce mixture. Cook, stirring frequently, until the sauce thickens. Remove the pan from the heat and set aside to cool.

Meanwhile, heat the oven to 400 degrees F. Grease a baking sheet.

Place one egg roll wrapper on a work surface so a pointed end is facing you. Place 1/4 cup of the filling just below the middle of the wrapper. Fold the pointed end nearest you up over the filling. Fold the side corners in over the top of that. Roll the egg roll tightly and brush the top corner with a little water to seal the edges. Repeat with remaining wrappers and filling.

Place the egg rolls seam-side down on the prepared baking sheet. Spritz the egg rolls with olive oil or non-stick cooking spray. Place in the oven and bake at 400 degrees F for 15-20 minutes or until golden brown.

Remove from the baking sheet and serve hot with your favorite dipping sauce.