RECIPE: Easy Baked Veggie Egg Rolls with Homemade Sweet & Sour Sauce

I made these last night and they were a hit.  I was pleasantly surprised that they didn't take long to make and were quite easy.  I started with the pork egg roll recipe on the back of the Nasoya Egg Roll Wraps as a template, but I really deviated from that.  So, here goes:

Veggie Egg Rolls

2 Tbsp olive oil
4 cups bagged coleslaw mix
1 green onion
1 tsp minced fresh ginger
2 tbsp oyster sauce
6 egg roll wraps

Heat oven to 400°. Heat oil in a wok or skillet. Add coleslaw, green onion and ginger and cook appx 3 minutes. Remove from heat and stir in oyster sauce. Place 2 heaping Tbsp of filling on the center of each wrap. Fold up starting with the bottom corner folded into the middle, turn in both sides, then wet the top corner and fold over to seal. (See diagram on package for additional help.) Place rolls seam side down on a greased cookie sheet (I use an Exopat Nonstick Baking Mat). Brush tops and sides of rolls with olive oil using either a pastry brush or your fingers. Bake 10-15 minutes or until starting to brown and crisp.

Sweet & Sour Sauce:

2/3 cup water
1/4 cup soy sauce
3/4 cup white sugar
1/3 cup white vinegar
1 Tbsp ketchup
2 Tbsp cornstarch

Whisk all together in a small sauce pan. Heat until boiling point and stir constantly until thickened. It will thicken further once removed from heat. (This makes more sauce then you will need for egg roll recipe above, but it can be stored in the fridge.)