| 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.
