Despite baking the egg rolls for 30 minutes, the garlic remained raw and added a very sharp taste to the filling. Instead of shredding cabbage and carrots, I used a package of Dole's preshredded coleslaw mix. This wilted down nicely in the microwave. Recipe is worth another try, this time I will either use less garlic or add it to the cabbage and carrots and cook it down a bit in the microwave. I will probably add a little bit more cornstarch too (although it will change point value).