|2 Cups Grated Carrots||1 Tbsp Water|
|1 Can Bean Sprouts||1 Tbsp Soy Sauce|
|1/2 Cup Water Chestnuts||1 tsp Canola Oil|
|1/4 Cup Green Onions||1 tsp Brown Sugar|
|1 tsp Minced Garlic||Pinch Cayenne Pepper|
|2 Cups Cooked Chicken, diced||16 Egg Roll Wrappers|
|4 tsp Cornstarch||Cooking Spray|
Coat a large skillet with cooking spray; add carrots, bean sprouts, water chestnuts, green onions, and garlic. Cook over medium heat until vegetables are crisp-tender. Add chicken and heat.
In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne pepper until smooth. Stir into chicken mixture. Bring to a boil and stir for 2 minutes. Remove from heat.
Spoon 1/4 cup chicken mixture onto each egg roll wraper and roll tightly. Place egg rolls in a baking sheet coated with cooking spray and spary the top of the egg rolls. Bake at 425 for 10-15 minutes or until light brown.