# Baked Egg Rolls

## Ingredients

- Canola oil
- 2 cups grated carrots
- 1 can (14 oz) bean sprouts, drained
- ½ cup chopped water chestnuts
- ½ cup chopped green peppers
- ½ cup chopped scallions
- 1 garlic clove, minced
- 2 cups thinly shredded chicken (cooked)
- 4 tbsp cornstarch
- 1 tbsp water
- 1 tbsp soy sauce
- 1 tsp brown sugar
- ⅛ tsp cayenne pepper
- 16 egg roll wrappers

## Directions

Preheat oven to 425° 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 ¼ cup of filling on bottom ⅓ 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.