Baked vegetable spring rolls

I loveeeeeeeeeeee chinese food. I mean, is there anybody out there who doesn't? But if you are a vegetarian, the choices are really limited. Spring rolls are one of those options and they can be really versatile in the kind of filling you can use. I try to bake almost anything that is usually fried. Sometimes it works and sometimes it doesn't. Well, this is one dish that tastes just as good as it's fried version. 

Here's the recipe for my guilt-free version:

Spring roll or Egg roll wrappers: 12

For the filling:

Chopped cabbage- 2 cups
Carrot - 1
Red pepper - 1/2
Green onions - 2
Ginger - 1 inch
Garlic cloves: 2
Salt - to taste
Black pepper - a pinch
Soy sauce - 1 tbsp
Hot sauce - 1 tsp
Egg white - optional

Thaw the wrappers.
In a pan, bring a cup of water to boil.
Add the veggies and close the lid.
Let them cook till the raw smell disappears, but still remain crunchy.
Grate the ginger and add the other spices.

Now, take a wrapper and add a spoon of filling in one corner of the spring rolls and roll halfway.Now brush the edges with the egg wash and fold the edges inward and continue rolling the spring roll to enclose completely. Brush with egg wash.

Preheat oven to 350F and bake for 15 to 20 min till crisp outside.
Serve with any chinese dipping sauce.