Baked Corned Beef and Cabbage Egg Rolls

I am making these today with my leftovers from St. Patty's Day, and THRILLED to find this recipe calls for BAKING them instead of frying!!!
(makes 1 dozen)

1&1/2 cup cooked corned beef, cut into matchsticks
Cooked carrots, cut into matchsticks
Cooked cabbage, cut into matchsticks
Baby Swiss cheese slices
12 (5") egg roll or wonton wrappers
Coconut* oil cooking spray

Preheat oven to 425. Place the wrappers flat on a work surface. Lay a slice of cheese on each. Place the rest of the ingredients in a line down the center leaving the edges empty. Fold the bottom corner over the filling. Moisten the unfolded edges of the wrapper with a little water. Then fold in the two sides. Finally roll the egg roll towards the last corner to tightly wrap the filling. Place the egg rolls, seam side down, on a greased baking sheet. Spray the tops with cooking spray or lightly brush the tops with oil. Bake 20-25 min. until golden and crisp. I am going to serve these with Pike Stout (whole grain) Mustard. Prepare to hear "Huzzahs!!!"

Happy First Day of SPRING!! "Every season brings a reason to rejoice."

Love,

Chef Deb