Make Ahead and Freeze - Beef Spring Rolls (Baked)

Step 1: Cook beef in nonstick skillet over medium-high heat, breaking up with a wooden spoon, until no longer pink, about 6-8 minutes; drain. Add onions, garlic, ginger, carrots and water chestnuts — cook over medium heat until onions are softened, about 3-4 minutes.

Step 2: Whisk together hoisin sauce, soy sauce, 1/4 cup water, cornstarch and pepper. Pour into pan and cook stirring until combined and slightly thickened. Season with cayenne pepper if you like.

Step 3: Prepare 24 square egg roll wrappers. Forming 1 roll at a time, place wrap on work surface. Brush edges with water. Spoon 1/4 cup of the beef mixture on bottom third, leaving 1/2-inch borders around filling. Fold in 2 ends slightly and roll up.

Step 4: Bake, refrigerate or freeze. To bake (from fresh or frozen): place rolls, seam side down, on lightly oiled baking sheet then brush lightly with vegetable oil. Bake in preheated 350°F oven 20 minutes or until golden.