These rolls are really good. I love Chinese food, but have a really low tolerance for grease and butter, so I was happy to try them. I skipped the egg and added generous amounts of ginger and soy sauce to my veggies- use low sodium or it gets too salty! My veggies are always really soupy with the extras so I transfer them to a strainer or use a slotted spoon. The other change I made was to use 2 or even 3 wrappers per roll. This kept them together much tighter and provided that crispy chrunch that you'd get from deep frying them. I broke down and brushed the tops with sesame oil.

So yummy- thanks for the recipe!

I have been wondering if one could bake egg rolls. DH won’t know what hit him if he starts to get egg rolls on a regular basis.