I have been playing around with baking (not frying) egg rolls and have figured out the right oven temp, a filling that doesn't get soggy, and a simple peanut dipping sauce that makes the egg rolls come alive. It looks like there are a lot of ingredients and prep (and that is true), but sometimes I make the filling the night before (or in my spare time), and when it's time to make the egg rolls, it's a quick roll and bake. This recipe is written as if you were making them in one night, and not in stages. Any way you decide to make them, I think you'll enjoy.