Crispy Baked Mushroom Spring Rolls with Herb Infusion

1.Preheat your oven to 400°F (200°C).

2.In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

3.Add the finely chopped mushrooms, shredded cabbage, and grated carrots to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender and the mushrooms have released their moisture.

4.Stir in the soy sauce, rice vinegar, chopped green onions, cilantro, basil, and parsley. Cook for an additional 2 minutes, then remove from heat and let the mixture cool slightly.

5.Lay a spring roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the mushroom filling near the corner closest to you.

6.Fold the corner over the filling, then fold in the sides and roll tightly away from you to form a spring roll. Seal the edge with a little beaten egg.

7.Repeat the process with the remaining wrappers and filling.

8.Place the spring rolls seam-side down on a baking sheet lined with parchment paper. Lightly spray or brush the tops with cooking spray or olive oil to help them crisp up during baking.

9.Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy, flipping halfway through for even cooking.

10.Remove from the oven and let cool slightly before serving. Enjoy your crispy baked mushroom spring rolls with your favorite dipping sauce.