Baked Mini Egg Rolls & Hot Mustard Sauce

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Egg Rolls

1 Tbs. low-sodium soy sauce

1 tsp. rice vinegar

1 tsp. cornstarch plus some extra

1 cup shredded cabbage

1/2 cup shredded carrots

2 cloves garlic, minced (about 2 tsp.)

1 Tbs. minced fresh ginger

1/4 cup sliced water chestnuts, drained and chopped

1 cup frozen, shelled edamame, thawed

2 Tbs. finely chopped roasted peanuts

1/2 tsp. dark sesame oil

26 won ton skins

1 large egg, lightly beaten

Hot Mustard Sauce

2 Tbs. powdered yellow mustard

1 Tbs. water

1 tsp. honey or rice syrup

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