Baked Egg Rolls

1 lb lean ground pork
1 bag shredded coleslaw
1/2 bag bean sprouts
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil
1/2 tsp pepper
18 large egg roll wrappers
1 tsp vegetable oil

In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat. Add coleslaw and beansprouts and cook for another 2 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.

Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon scant 3 tbsp pork mixture on bottom third, leaving 1/2-inch borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal.

Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375°F oven until golden and crisp, about 20 minutes.

adapted from www.cbc.ca/bestrecipes