Baked Egg Rolls

01Method

1. 1

   Heat the oven to 425°F (220°C) and lightly grease a baking sheet.

2. 2

   Spray a large skillet with cooking spray and place over medium heat. Sauté the carrots, bean sprouts, water chestnuts, bell pepper, green onions, and garlic until the vegetables are just tender-crisp, about 3 minutes. Add the chicken and stir until warmed through, 3 to 5 minutes.

3. 3

   In a small bowl, whisk together the cornstarch, water, soy sauce, oil, brown sugar, and cayenne pepper. Pour the mixture into the skillet, increase heat to high, and stir continuously until the sauce thickens, about 2 minutes. Remove from heat.

4. 4

   Place an egg roll wrapper on a clean surface. Spoon about a quarter-cup of filling onto the lower third of the wrapper. Fold in the sides and roll up snugly, then set seam-side down on the prepared baking sheet. Continue with the remaining wrappers and filling. Lightly coat the tops with cooking spray.

5. 5

   Bake until the egg rolls turn golden brown, 10 to 15 minutes.