Ingredients
2 cups grated carrots1 can (14 ounces) bean sprouts, drained1/2 cup chopped water chestnuts1/4 cup chopped green pepper1/4 cup chopped green onions1 garlic clove, minced2 cups finely diced cooked chicken4 teaspoons cornstarch1 tablespoon water1 tablespoon light soy sauce1 teaspoon canola oil1 teaspoon brown sugarPinch cayenne pepper16 egg roll wrappersCooking spray
Preparation
Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through.
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.
Spoon 1/4 cup chicken mixture on the bottom third of 1 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.
Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned.
