1. Mix all the ingredients except egg roll wraps together. 2. Put 2 to 2 1/2 tbsp of filling in each wrap, fold in the sides and then flip up the top and bottom or do your conventional egg roll fold. 3. Line a 9x13 oven proof pan with release Foil or lightly spray with oil and place the rolls side by side, single layer. 4. I managed to get 20 into the dish and then foil wrapped the remaining 4 and put them in the freezer uncooked. 5. Mist the tops of the egg rolls with oil (I like to use lite olive oil). Bake in 350°F oven for 20 minutes or until they are golden on top, flip the rolls to brown the bottoms mist the bottoms as well with oil and continue baking for a further 20 minutes (approx). 6. Serve hot or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
