Baked Asian Egg Rolls

Lets be honest, I for one have had some good egg rolls in my life and I've also had some that were...nasty.
I've come up with a yummy BAKED vegetarian egg roll!!!

The ingredients to these egg rolls came to me, because they were the only ingredients in my fridge...so feel free to substitute away!

Preheat oven to 450*
Shred 1 carrot (simply use a grader)
1 can of water chestnuts, dice
1 green onion, dice
1 bell pepper (or red, or yellow)
Garlic
Spinach
Sprouts

In your saute pan, throw down a touch of EVOO, add garlic.  Once it starts smelling heavenly, throw in your carrot, water chestnut, green onion, spinach & sprouts.  After a few minutes, add ginger (I prefer fresh ginger but didn't have any on hand, so I used ginger from a tube), soy sauce (low sodium), and a dash of sesame oil.

Once everything has had a chance to mingle & get to know each other, remove from heat.
Grab your egg roll wrappers, and begin to wrap.  Turn the wrapper like it's a diamond (not a square), add several tablespoons of your veggie mixture to the center.  Fold the bottom up, over the veggies, then the left side across, the right side across.  Now it should look like an envelope, bring the top down to cover.

Spray the parchment paper, and the egg rolls with olive oil.
Put into your oven, that's at 450* and bake for 20 minutes, or until crispy.