Baked egg rolls

We made these to go with home made sushi.  I made, cooked, and cooled the filling two days before when I had time and then we put them together quickly as the rice was cooking.  I couldn't find sprouts at my store and Mr. PB&C doesn't like bamboo shoots so I added chopped water chestnuts.  This recipe is loosely based on one from Use Real Butter.  

2 tbs vegetable oil
1 cup sliced green onions
1 tsp grated ginger
1 tsp minced garlic
4 cups thinly sliced cabbage
1 can water chestnuts, rinsed and finely chopped
1 cup cremini or shitake mushrooms, finely chopped
1 cup grated carrot
1 tsp soy sauce
dash of mirin
1 tsp salt
dash of sesame oil
square egg roll wrappers
vegetable oil

Heat the vegetable oil in a large skillet over medium high heat.
Add the green onions, garlic, and ginger and cook until fragrant.
Add the cabbage and carrots and cook until the cabbage begins to wilt.
Add the water chestnuts and mushrooms and cook for another minute.
Add the soy sauce, mirin, salt and sesame oil and stir together.
Take the pan off heat and drain over a fine mesh strainer to remove any liquid and let cool.
On a foiled lined baking sheet, add a little oil and spread evenly.
*Check out the original post for wrapping pictures if you've never done this before.
Put about 2-3 tbs in the middle of the wrapper.
Flip the end up, then the two sides.
Seal the last side by brushing your finger with a little water along the edge of the wrapper.
Place seam side down and repeat with the remainder of the filling.
Brush the tops with oil
Bake at 400 for 10 minutes then flip the egg rolls and cook another 10 minutes.
Serve with soy sauce, hot mustard or sweet chili sauce.