Baked Egg Rolls with Sweet & Sour Sauce

• Thaw Puff Pastry according to package directions. Meanwhile, make the filling. 
• Place a large skillet over medium-high heat. Add sesame oil, ginger and garlic. Cook and stir for 1 minute.
• Add cabbage, mushrooms, bean sprouts and grated carrot. Cook and stir for 5 minutes. 
• Add tamari sauce and scallions. Cook and stir for 1 minute.
• Remove filling mixture from heat and set aside to cool. 
• Preheat oven to 400 degrees F.
• Unroll both sheets of thawed Puff Pastry. Place a piece of parchment paper (or wax paper) over dough. Gently roll dough to seal any cracks.
• Cut each sheet of Puff Pastry into 9 equal-size rectangles to make a total of 18 rectangles.
• Place 2 tbsp of the cooled filling lengthwise in a line down the center of each rectangle.   
• Starting on a long side, roll pastry up and over the filling, and press down the ends gently to seal.  
• Repeat to make 18 egg rolls.
• Transfer egg rolls to parchment-lined baking sheet, spacing them 1 inch apart. 
• Brush egg rolls with the beaten egg.  
• Bake 16 to 18 minutes or until golden brown.
• Serve with prepared sweet & sour sauce.

Tip: The egg rolls can be made in advance and frozen until ready to bake. Thaw the egg rolls in refrigerator for 1 to 2 hours before baking.

Tip: Egg Rolls may be cooked in a single layer in an air fryer at 400 degrees F for 18 minutes or until golden. Depending on the size of the air fryer, this may need to be done in batches.