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
Cooking spray
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.