Sarasota's Easy Baked Egg Rolls

Step 1: Note: If you decide to add a protein; reduce the amount of cabbage (slaw mix), and bean sprouts by 1/4 cup each. This will allow for the added protein.

Step 2: Base ... Add the sesame oil and peanut oil to a large saute pan, and bring to medium heat. Add the slaw mix, bean sprouts, water chestnuts, ginger, garlic; and saute for 2-3 minutes stirring often. Reduce the heat to medium low and add the scallions, soy sauce, hoisin, oyster sauce, and stir to combine.

Step 3: At this point, you can add a protein. Don't forget to note the change in the amounts of the slaw mix and beans sprouts, when a protein is added - Step 1. Add the protein and mix to combine.

Step 4: TASTE. You can add more soy, hoisin, or oyster sauce if you like. Remember, egg rolls are really about personal taste and flavor. This is the basic mix that I like; but, feel free to adjust until you get the flavor you like best. The filling is done; you don't want the cabbage 'soggy,' or over cooked - just, slightly tender. Remove from the heat to cool.

Step 5: Egg Rolls ... Lay out 2-3 egg roll wrappers at a time; and, make sure to put a damp paper towel over the remaining ones, so they don't dry out. Lay the wrapper with a point facing towards you, like a triangle. Then, add a couple of tablespoons of mix to the center, or just a bit lower than the center. Make sure to use a slotted spoon so you don't get any extra liquid; and, the filling should be cool. Then, fold the bottom point up over the filling; then, the left and right sides; then roll up like a burrito. Using your finger, dip in warm water, and wipe on the top point of the egg roll. This will help the egg roll stick together.

Step 6: Add to a pan, lined with parchment paper, so they don't stick. Cover with saran wrap and refrigerate until they firm up (about 15-20 minutes). They are just very soft at this point; so, it is important to let them set up a bit.

Step 7: Bake ... Preheat a oven to 400 degrees. For the best results. Add a rack to the baking sheet, which is lined with parchment paper (for easy clean up). Then, place the wraps on the rack. This allows the wraps to cook on all sides, and NOT get soggy. Lightly spray the rolls with peanut oil. I like to use my atomizer which gives it a very light spray; you can also use a brush, but brush lightly. You can use a non stick spray too, but try to use peanut or canola oil vs olive oil.

Step 8: Bake 7-10 minutes, middle shelf; then flip, and cook another 5 minutes until golden brown.

Step 9: Serve and ENJOY! ... I like duck sauce and Chinese mustard; but, sweet and sour, or an asian type of soy or terriyaki sauce is also really good. If you want to freeze the rolls; freeze before baking. Then, slightly thaw, for about 10-15 minutes, then bake as mentioned above.