https://fortheloveofcooking.net/2009/04/baked-vegetable-egg-rolls.html
the above is the original recipe I started with. I've been making them for years ( and straying from the writer recipe, not that it is bad, just little tweaks here and there and also depends what's in the house). Below are my personal tweaks of the recipe.
1 - I usually use cabbage (doesnt have to be savoy , bu could be), carrots, shiitake mushrooms and water chestnuts.
- Cabbage shredded as if I were making sauerkraut
- Carrots grated (medium grate, moisture squeezed out)
- Shittake thinly sliced
- Water chestnuts, a fine dice.
**On occasion Ill add the bean sprouts, but I dont feel they add too much**
**Same with green onions, sometimes I add, some times I dont**
2 - I don't add ginger, corn starch or soy sauce. I've personally found the simpler, the better.
3 - As it says in the directions on he website, jus fry up till veggies start to wilt a little bit, Still some crispness, not mushy.
4 - Fold as hey suggest, keeping them more blintz shaped than egg rolled shape. When you bake them, you flip them 1/2 way, and you'll get more surface area to be crispy if it has sizes rather than tube shaped .
5 - Spray or lightly brush pan and tops of rolls with oil. before baking. I also give a quick spray after flipping.
6 - Pay attention to time, was all ovens vary. I think I do 10 minutes, flip, then another 8. After flipping, I turn the baking sheet 180 degrees then put it back, as the back of my oven heats up a little more than he side by the door. everyone knows their own oven, so just be mindful of time and cooking evenness. Only once have I burned them. ( The ones in the pic probably would have burned if I gave them one more minute).
7 - These are the type of things that a need to go in the oven after constructing them as the egg roll sheets will get soggy if wait too long.
***They actually freeze and reheat well. Im actually going to try and reheat in the air fryer and see how that goes. usually I just reheat by baking, which works well too***