To make the egg rolls, heat sesame oil over medium in a large skillet. Add onion, carrot, and ground beef, sautéing until beef is cooked through, stirring regularly. Stir in garlic, ginger, soy sauce, and water, stirring to incorporate. Top with sesame seeds and shredded cabbage. Cover with a lid and let cabbage steam for a few minutes until wilted and easy to stir. Uncover and remove from heat.
Preheat oven to 400 F. Prep a smooth, dry surface and place a small dish of water nearby. Lay out one egg roll wrap at a diagonal (one of the corner points facing you). Spoon a small amount of filling into the middle of the wrap. Fold the bottom corner on top of the filling, then snugly roll it halfway up. Fold both sides inward toward the middle so it looks like an envelope, then tightly wrap until closed. Dip your finger in the dish of water and run it along the underside of the remaining point to seal the layers together. Place seam-side down on a greased baking sheet, 1 inch apart. Continue with each egg roll wrap until all the filling is gone. For a crispy texture, lightly spray the tops of each egg roll with cooking spray. Bake 20 to 25 minutes, flipping egg rolls halfway through. In a small bowl, whisk together dipping sauce ingredients. Serve dipping sauce with egg rolls.
Egg roll wraps are often found in the refrigerated produce section of the grocery store or in frozen foods.
Per serving: 668 calories, 12 grams fat (3 grams saturated fat), 88 milligrams cholesterol, 1,602 milligrams sodium, 103 grams total carbohydrates,
5 grams fiber, 40 grams protein.
