Preheat the oven to 425F.
Peel the ginger and grate with a zester. Peel and grate carrots. Mince the garlic. Dice the onion and mushrooms. Peel the outer leaves from the cabbage and discard; cut into quarters, remove the core; slice into thin shreds.
In a large mixing bowl, mash the chickpeas with a potato masher until a paste-like consistency forms.
In a large skillet, heat oil over medium heat. Sautee the onions, garlic, and ginger until slightly softened and fragrant, about 1 minute. Add the mushrooms, carrots, and cabbage. Cook until cabbage has reduced in volume by half.
In a small bowl, mix the cornstarch into the soy sauce until dissolved. Add to the skillet and stir to coat the vegetables. The mixture will thicken and the soy sauce will become a glaze. Stir the sesame oil into the mixture. Turn the heat off. Transfer mixture to the large mixing bowl containing the chickpeas. Stir to combine.
Line a sheet pan with parchment paper. On the sheet pan, fill and roll the egg rolls. Place ¼ cup of the vegetable mixture onto the egg roll wrapper just off center, close to one of the corners. Roll the corner over the filling. Fold each side of the square in. Roll the rest of the way up. Fill a small bowl with water and use it as the “glue” to hold the wrapper in place
Coat the egg rolls with non-stick spray on both sides. Place sheet pan containing the rolls in the oven. Bake for 20 minutes (10 minutes in a convection oven), or until golden brown and crispy.
For the dipping sauce, combine all the ingredients and mix thoroughly.
Serving Size 2 eggrolls
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.