Baked Egg Rolls

I'm often asked to make these for dinner. You can alter the veggies to taste or even omit the chicken and make this vegetarian.

Baked Egg Rolls

2 cups grated carrots
1-14 oz. can bean sprouts, drained
1/2 cup water chestnuts, chopped
1/4 cup green pepper, chopped
1 garlic clove, minced
2 cups cooked chicken diced

4 tsp. cornstarch
1 Tbsp. water
1 Tbsp. lower sodium soy sauce
1 tsp. vegetable oil
1 tsp. brown sugar
pinch of cayenne pepper

16 egg roll wrappers. (Keep stack covered until needed, one at a time.)

Preheat oven to 425 degrees.
Cook first 6 ingredients in large skillet over medium heat. (You'll want them tender yet still crisp.)

In a separate bowl, mix together cornstarch, water, soy sauce, oil, brown sugar and cayenne. Stir into chicken mix. Bring combined mix to boil. Cook 2-3 minutes.
Remove from heat.
Place 1/4 cup mix in bottom 1/3 of egg roll wrapper, then fold in the sides and roll tightly toward center. (This may take a few tries before you get the feel of it.)
Place on baking sheet that has been coated with non-stick spray.
Spray tops lightly with spray
Bake for 10-15 minutes.

(While I'm the only one who can taste the cornstarch in the finished egg roll, I still cut the cornstarch down a bit or don't use it at all. As for the non-stick spray, I like the low-fat but hate how sticky it is and how artificial. I just use a tiny bit of olive oil to coat the baking sheet and to brush on the egg rolls very lightly. I serve it with a bit of soy sauce, rice vinegar and a drop or two of sesame oil in a custard dish for dipping the egg rolls.)