Vegan Baked Egg Rolls

Ingredients:
12 egg roll wrappers (vegan-friendly)
2 cups shredded cabbage
1 cup shredded carrots
1 cup bean sprouts
1 cup sliced mushrooms
1/2 cup chopped green onions
3 cloves garlic, minced
2 tablespoons soy sauce (or tamari for gluten-free option)
1 tablespoon sesame oil
1 tablespoon cornstarch (optional, for sealing the wrappers)
2 tablespoons vegetable oil (for brushing)
Dipping sauce of your choice (such as sweet chili sauce or soy sauce)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded cabbage, shredded carrots, bean sprouts, sliced mushrooms, chopped green onions, and minced garlic.
In a small bowl, whisk together the soy sauce and sesame oil. Pour the mixture over the vegetable mixture and toss to combine, ensuring all the vegetables are evenly coated.
To assemble the egg rolls, place an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond shape). Spoon about 2-3 tablespoons of the vegetable filling onto the center of the wrapper, leaving some space at the edges.
Fold the bottom corner of the wrapper up and over the filling, tucking it under the filling. Fold in the side corners towards the center, and then roll the wrapper tightly away from you, sealing the edge with a small amount of water or cornstarch mixed with water.
Place the rolled egg rolls onto the prepared baking sheet, seam side down. Repeat the process with the remaining wrappers and filling until everything is used up.
Lightly brush the egg rolls with vegetable oil to help them brown and become crispy in the oven.
Bake the egg rolls for about 15-20 minutes, or until they are golden brown and crispy.
Remove the egg rolls from the oven and let them cool slightly. Serve them with your favorite dipping sauce.