1lb ground chicken
2c. grated carrots
1/4c. diced bell pepper
1 1/2c. bean sprouts
4 tsp. corn starch
4 oz. drained sliced, water chestnuts
3 minced garlic cloves
1 1/2 soy sauce
1 tsp. sesame oil
1/4 tsp. crushed pepper
egg roll wrappers

Cook and drain chicken, set aside, in same pan cook carrots, onion, pepper, sprouts, chestnuts, and garlic for 3 min on high. Return chicken to pan. In small bowl combine 1 Tbsp. water with oil, soy sauce, corn starch, crushed pepper. Pour over veggie and chicken mixture. Remove from heat. Spoon and wrap in wrappers. Cook 15 minutes @ 450° till brown.

Thanks to Trisha from Aloha, OR