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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