Baked egg rolls

I recently purchased a box of frozen vegetable egg rolls from the grocery store and was excited to pop them in the oven for dinner. When I took my first bite I saw something inside that I am still convinced was some sort of mystery meat, despite what the company says. Anyway, I won't be purchasing those any more due to the fear of mystery meat so I decided to try making my own. They were actually not as labor-intensive as I had imagined and I thought they were pretty tasty! They are also really flexible so you can use whatever veggies you like and you could even throw in some cooked rice noodles if you wanted.

Ingredients:

egg roll wrappers (mine made 8)
1 tablespoon vegetable oil
1/2 an onion, diced
1 large carrot, cut in small match sticks
1/4  large green pepper, diced
5-7 button mushrooms, chopped
3 stalks bok choy, chopped
1/3 cup bamboo shoots, chopped
1 clove garlic, minced
2 green onions, chopped
1/2 teaspoon fresh grated ginger
1 teaspoon soy sauce
1/2 teaspoon sriracha sauce
1/2 teaspoon rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon corn starch
cooking spray

Directions:

Preheat oven to 400 degrees. Heat oil over medium-low heat and saute onion, carrot, and green pepper for 3-4 minutes, then add mushrooms, bok choy and bamboo shoots. Continue to cook until vegetables are fully cooked and have softened slightly, approximately 3-4 more minutes. Add minced garlic, green onions, and ginger and cook until fragrant, about one minute. Add soy sauce, sriracha, vinegar, sesame oil, and corn starch and cook until most of the liquid has been absorbed. About 1-2 minutes. Remove from heat. On a clean, dry surface place one egg roll wrapper with a pointy edge close to you (so it looks like a diamond not a square. Place a spoonful of the veggies in the middle of the wrapper and fold the close pointed edge about 2/3 of the way up to the pointed edge at the top. fold the two sides in, covering the vegetables with another layer of wrapper. Wet the edges of the final pointed edge of the wrapper with water (the one at the top of the diamond) and roll up. Spray a cookie sheet with cooking spray and place the egg roll seam side down on the pan. Repeat with the rest of the wrappers and filling. Spray the tops of the rolls with cooking spray and bake for 6 minutes, then flip them over and cook for an additional 5-6 minutes or until brown and crispy.