Baked Chinese Spring Rolls

Spring Roll pastry sheets - 16 (approximately as it depends on how much filing you are using and the size of your spring roll wrappers)

canola oil - 2 tablespoons (reserve one to baste spring rolls before baking)

garlic - 3 cloves minced

ginger - 1 inch peeled and grated fresh

ground pork - 1/2 pound (Can omit it want appetiser vegan)

cabbage - 2 cups sliced and chopped

Carrot - 1 carrot grated

mung beans (bean sprouts) - 1.5 cups fresh cut in thirds

shrimp - 1/2 pound raw, shelled and deveined

shao xing wine -

tamari (soy) sauce - 2-3 tablespoons or to taste

white pepper -

sesame oil -

green onions - 1/2 cup chopped

water -

cornstarch - 1-2 tablespoons (to make a cornstarch slurry to help the egg rolls seal)

tamari (soy) sauce -

sesame oil -

garlic - 1 clove minced

ginger - 1 teaspoon grated

chili - Optional- bird chili sliced thin, if you like a little heat

green onions - 1 teaspoon finely chopped