1/3 cup vegetable oil, divided
1/2 cup shredded carrot
1 1/2 cups finely chopped napa cabbage
1/2 cup chopped green onions
1 can water chestnuts, drained, chopped
3 Tablespoons soy sauce
2 teaspoons minced fresh ginger root
3 teaspoons minced garlic
2 teaspoons sesame oil
12 egg roll wrappers
1 cup sweet and sour sauce
Preheat oven to 400 degrees. Brush baking sheet with 2 teaspoons vegetable oil.
Combine cabbage, water chestnuts, carrots, green onions, soy sauce, ginger root, garlic and sesame oil in a medium bowl; mix until well blended.
Place egg roll wrappers on flat, clean surface. Place 1/4 cup filling in corner of each wrapper. Fold bottom corner up over filling. Fold each side towards center. Continue rolling to enclose filling. Place egg rolls, seam-side down, on prepared baking sheet.
Brush egg rolls generously with remaining oil. Bake egg rolls until browned, 18-22 minutes. Remove from baking sheet. Serve with sweet and sour sauce.