Baked Egg Rolls

Step 1 -Set your oven to 425 degrees F.

Step 2 -Spray a large skillet with your cooking spray or oil.

Step 3 -Heat the skillet on the stovetop over medium heat.

Step 4 -Add in the carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic, and cook the dish until the veggies are crisp and tender, about 6 minutes. Be careful not to let the garlic burn.

Step 5 -Add in the chicken and cook it through.

Step 6 -Add in the cornstarch, the water, the soy sauce, the canola oil, the brown sugar, and the cayenne pepper in a small mixing bowl.

Step 7 -Combine the seasoned slurry into the chicken mixture in the skillet.

Step 8 -Raise the heat to bring all of the contents to a boil

Step 9 -Cook the dish until the sauce is thick, about 2 minutes.

Step 10 -Remove the skillet from the heat.

Step 11 -Spray a baking sheet with some nonstick cooking spray.

Step 12 -Using a chopping board, lay out the egg roll wrapper.

Step 13 -Spoon out 1/4 cup of the chicken mixture onto the bottom third of 1 egg roll wrapper.

Step 14 -Fold in the sides toward the center and roll tightly. Put the seam side down on a baking tray. Repeat this process with the remaining chicken mixture and egg roll papers.

Step 15 -Lightly spray the tops of the egg rolls with a cooking spray to prevent them burning. Bake for about 10 to 15 minutes or until golden brown.

Step 16 -Serve hot.