Baked Egg Rolls

Found this in a cookbook I checked out from the library, I think it was Better Homes and Garden 2004, but I could be wrong. They turned out DELISH.

Ingredients:
2 cups grated carrots
1 1/2 cups bean sprouts
1 medium chopped green bell pepper
1 medium chopped onion
1 garlic clove, minced
2 cups cooked diced chicken
16 egg roll wrappers

Sauce:
2 T. light soy sauce
1/2 t. chili garlic sauce (optional)
1/2 t. rice vinegar
1 t. vegetable oil
1 t. brown sugar
Pinch cayenne pepper

Saute carrots, bean sprouts, pepper, onion and garlic in a lightly oiled pan over medium heat until veggies are crisp-tender (about 3 minutes). In small bowl combine sauce ingredients. Add cooked chicken to veggies and then add sauce. Cook and stir 2 minutes over medium-high heat; remove from heat. Spoon 1/4 cup chicken mixture on bottom third of 1 egg roll wrapper; fold sides toward center and roll lightly. Place seam down on baking sheet coated with Pam. Spray tops of egg rolls with Pam and bake at 425 degrees for 10-15 minutes or until lightly browned.

What I would do differently next time: Saute the rolled egg rolls for 1-2 minutes on each side for a crispier texture and then bake them. Other than that they were perfect! Even my 5-year-old loved them!