Baked Egg Rolls

I am a huge fan of egg rolls because they are really not bad for you. Everything in them is relatively healthy for you it's just the fact that 9 times out of 10 they are deep fried and that's what kills it. So I went on a mission for a baked egg role recipe to try to see if that still tastes as delicious.Now, these are a huge hit in my house, hope they are in yours too!

1lg lean ground pork
3 green onions, chopped
2 minced cloves of garlic
1 carrot, grated
1/2 cup chopped water chestnuts
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil
1/2 tsp pepper
12 large egg roll wrappers (usually are found frozen or in produce)
1 tsp vegetable oil

Directions:


Cook pork over medium-high heat, breaking up with spoon until no longer pink. Add onions, garlic, carrot and water chestnuts; cook over medium heat until onions are softened, about 3 minutes. In small bowl, whisk together soy sauce, cornstarch, 1 tbsp water, sesame oil and pepper; pour into pan and toss well. Let cool slightly. Roll the egg rolls using 1 tbsp of filling. Place seam side down on rimmed baking sheet; brush with oil. Bake in 375F oven until golden and crisp, about 10 minutes per side.