MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: Crispy Baked Egg Rolls
Categories: Appetizers, Oriental, Lo fat
     Yield: 24 servings

          Water
     1 c  Onions; diced
     1 ts Ginger root; minced
     4    Garlic cloves; minced
     2 c  Celery; diced
   1/2 c  Shiitake mushrooms; diced
   1/2 c  Button mushrooms; diced
     3 c  Cabbage; diced
     1 c  Bamboo shoots; diced
     1 c  Water chestnuts; diced
     2 tb Soy sauce
     1 tb Rice wine
     1 tb Honey
    24    Egg roll skins
     2 tb Sesame oil, dark; warmed

    Heat 1/4 c water in wok.  Add onions, ginger root and garlic and
 stir fry until onions tender byt not browned; about 5 minutes.  Add
 celery, mushrooms, cabbage, bamboo shoots and water chestnuts.  Stir
 fry until vegetables tender, some 5 to 8 minutes.
    Remove from heat and add soy, rice wine and honey.  Toss well and
 place in colander over bowl to drain, at least 10 minutes.
    Stack egg roll skins on a flat surface, with 1 corner pointing
 away. Have a small bowl of water ready.  Spoon 1/4 cup of drained
 filling into the center of each wrapper, brush edges lightly with
 water, fold side corners to center, covering filling, bring bottom
 corner to center of fold, tuck under slightly and continue to roll
 into a cylinder. Seal top corner by moistening slightly and pressing
 down.
    May be frozen.  Before cooking, brush lightly with sesame oil.
    Bake, seam side down, on nonstick baking sheets at 400 degrees F
 until golden and crispy, about 20 minutes.  Serve immediately.
    Source: Los Angeles Times food section.

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