Baked Egg Rolls

1 head of cabbage, cut up
1 can bean sprouts, drained
1/2 C water chestnuts
1/2 C frozen peas
2 C grated carrots
2 C finely diced cooked chicken
4 TEAS cornstarch
1 TBL water
1 TBL light soy sauce
1 TEAS vegetable oil
1 TEAS brown sugar
1 pinch cayenne pepper
16 egg roll wrappers

Coat a large skillet with nonstick cooking spray; add the first 6 ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 3 minutes.  Add chicken; heat through.

In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne pepper until smooth; stir into chicken mixture. Bring to a boil (simmer). Cook and stir for 2 minutes; remove from heat.  Spoon 1/4 C of chicken mixture on 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. Spray tops of egg rolls with nonstick cooking spray. Bake at 425* for 10 to 15 minutes or until lightly browned.