Oven Fried Spring Rolls

2 tablespoons reduced sodium soy sauce
2 teaspoons grated peeled gingerroot
1/2 teaspoon packed light brown sugar
1/2 teaspoon salt
1 carrot, shredded
1 red bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 cup trimmed snow peas, julienned
1 cup bean sprouts
4 (7-inch) square egg roll wrappers
4 teaspoons Asian sesame oil

4 teaspoons hot Chinese mustard, optional

Preheat the oven to 400 degrees F. Spray a nonstick cooking sheet with nonstick cooking spray, or line with parchment.

In a large bowl, combine the soy sauce, ginger, brown sugar, and salt.

Add the carrot, bell peppers, snow peas, and bean sprouts: toss to coat.

Place the egg roll wrappers on a clean dry work surface. Divide the mixture evenly among the wrappers; fold in the ends and roll up jellyroll fashion.

Brush each spring roll with 1 teaspoon of the sesame oil and place on the prepared baking sheet. Bake until the spring rolls are crisp on the bottoms; about 7 minutes; turn and bake until crisp all over, about 5 minutes.

Serve with mustard if desired.