Ingredients

• 1 lb ground lean pork (or ground chicken or turkey)
• 3 green onions, chopped
• 2 garlic cloves, minced
• 1 carrot, grated
• 1/2 cup water chestnut, chopped
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon sesame oil
• 1/2 teaspoon pepper
• 12 egg roll wraps, large size - 5 1/2-inch
• 1 teaspoon vegetable oil

Instructions

1. Preheat oven to 375*. In a non-stick pan, cook the pork over "medium-high" heat, breaking up with a spoon, until no longer pink. This should take about 5 minutes. Drain off the fat.

2. Add the onions, garlic, carrot and water chestnuts, cooking over "medium" heat until the onions are soft, about 3 minutes.

3. In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.

4. Place egg roll wrapper on work surface and brush with water.

5. Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2" border on the bottom and sides.

6. Pull bottom edge over the filling and roll up, pinching ends to seal.

7. Place seam side down on parchment-lined baking sheet. Brush with oil. Bake @ 375* for 20 minutes, or until golden and crisp. Serve with plum sauce.