What's for dinner!

Baked Egg rolls

2 C grated carrots
1 14 oz can bean sprouts, drained (I usually use fresh ones)
1/2 c chopped water chestnuts
1/4 c chopped green onion
1/4 c chopped green pepper
1 garlic clove, minced
2 C diced cooked chicken
4 tsp cornstarch
1 T water
1 T light soy sauce
1 tsp vegetable oil
1 tsp brown sugar
pinch of cayenne pepper
16 egg roll wrappers

Coat a large skillet with non stick spray, add first 6 ingredients. Cook and stir over medium heat until veggies are crisp-tender, about 3 minutes. Add chicken, heat through. In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with non stick spray. Repeat. Spray tops of egg roll wrappers with non stick spray. Bake at 425 degrees for 10-15 minutes or until lightly browned.

P.S. These really are delicious. Let me know if you get brave and try them.