Baked Egg Rolls

2 cups grated carrots

1 can (14 oz) bean sprouts, drained

1/2 cup chopped water chestnuts

1/4 cup chopped green peppers

1/4 cup shopped green onions

1 garlic clove, minced

2 cups finely diced cooked chicken

4 teaspoons cornstarch

1 tablespoon water

1 tablespoon light soy sauce

1 teaspoon vegetable oil

1 teaspoon brown sugar

Pinch of cayenne pepper

16-18 egg roll wrappers

Coat a large skillet with nonstick cooking spray; add the first six ingredients to the pan. Cook and stir over medium heat until the vegetables are crisp-tender, about 3 - 4 minutes.

Add chicken; heat through. In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken. Stir constantly for 2 minutes; remove from heat.

Spoon 1/4 cup of chicken mixture on to the bottom third of one egg roll wrapper; fold sides towards center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Remember to keep the egg roll wrappers not in use covered with a damp towel to keep them from drying out.

When finished rolling all of the egg rolls, spray tops with nonstick cooking spray and bake at 425°F for 10 - 15 minutes or until lightly browned.

Makes 8 servings.

One serving equals 2 egg rolls and contains-

261 calories

518 mg sodium

27 mg cholesterol

45 gm carbohydrate

13 gm protein

3 gm fat