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Coat a large skillet with nonstick cooking spray; add the first six ingredients.
Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes.
Add chicken; heat through.
2.
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 nonstick cooking spray.
Repeat with remaining wrappers and filling.
Spray tops of egg rolls with nonstick cooking spray.
Bake at 425 degrees F for 10-15 minutes or until lightly browned.
Baked Egg Rolls
1.Coat a large skillet with nonstick cooking spray; add the first six ingredients.
Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes.
Add chicken; heat through.
2.
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 nonstick cooking spray.
Repeat with remaining wrappers and filling.
Spray tops of egg rolls with nonstick cooking spray.
Bake at 425 degrees F for 10-15 minutes or until lightly browned.
RATE THIS RECIPE!
Easy
10 - 20 min
Cheap 
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