Baked Egg Rolls

Ingredients

• 2 cups grated carrots
• 1 can (14 ounces) bean sprouts, drained
• 1/2 cup chopped water chestnuts
• 1/4 cup chopped green pepper
• 1/4 cup chopped green onions
• 1 garlic clove, minced
• 2 cups finely diced cooked chicken
• 4 teaspoons cornstarch
• 1 tablespoon water
• 1 tablespoon light soy sauce
• 1 teaspoon canola oil
• 1 teaspoon brown sugar
• Pinch cayenne pepper
• 16 egg roll wrappers

Instructions

1. Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.
2. In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat.
3. Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat.
4. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned.

Notes