Mom's 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 coated with avocado oil (cover the pan with a lid if you have one so the top of the egg cooks, or flip it 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); taste and add salt, pepper, or soy sauce if needed.
3. Preheat oven to 425°F on Convection Mode and pour 3 Tbsp avocado oil on a baking sheet.
4. Orient the egg roll skin in a diamond shape and place a 1/4 cup of the filling mixture across the lower middle along with two strips of egg (do not over stuff or else skins will split when they bake); fold the bottom up over the filling, the sides in, then brush water on the exposed top skin (which will act as an adhesive) and roll up.
5. Roll in the oil on the baking sheet and bake on Convection Mode for 15-18 mins until deep golden brown and crispy (if you're not using convection you will need to cook ~5 mins longer).
6. Serve with sweet and sour sauce and S & B hot mustard and enjoy!