Crispy Baked Egg Rolls

1. Beat eggs with salt and pepper and then cook in one layer (like an open face omelet) on a large nonstick pan, flipping once; remove from the pan, let cool, roll up and cut into thin strips. 2. Sauté ginger, garlic and scallions until fragrant (2 mins), add the rest of the filling ingredients (besides the egg) and sauté until veggies are tender (5-7 min). 3. Turn off the heat and mix in the egg strips; taste and add salt and pepper if needed. 4. Preheat oven to 425°F convection; beat one egg and set aside with a cooking brush handy; oil a baking sheet. 5. Orient the egg roll skin in a diamond shape and place 2 Tbsp of the filling mixture across the lower middle (do not over stuff or else skins will split when they bake); fold the bottom up over the filling, the sides in, then brush egg on the exposed top skin (which will act as an adhesive) and roll up; place on a baking sheet. 6. Brush (or spray) the egg rolls with some additional oil and convection bake 20-25 minutes until golden brown and crispy; serve with sweet and sour sauce and S & B hot mustard and enjoy!