Baked Egg Rolls



Preheat oven to 425Β° F. Lightly coat large skillet with oil. Add in carrots, beans, chestnuts, peppers, scallions, garlic. Cook over medium heat for about 3 minutes. Add chicken and heat through. In a small bowl, combine cornstarch, water, soy sauce, one tsp of oil, brown sugar, and cayenne pepper; stir until smooth. Add to skillet. Bring to a boil and cook 2 minutes, stirring until thick. Remove from heat. Spoon ΒΌ cup of filling on bottom β…“ of egg roll wrapper. Tightly fold side toward center. Keep remaining wrappers covered with a damp paper towel. Place seam-side down on baking sheet. Repeat for remaining wrappers. Brush tops of rolls with a thin layer of oil. Bake 10-15 mins.