Baked Egg Rolls

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2 cups grated carrots

1 garlic clove, minced

1 teaspoon brown sugar

4 teaspoons cornstarch

1 tablespoon light soy sauce

1 teaspoon vegetable oil

16 egg roll wrappers*

1 (14.5 ounce) can bean sprouts, drained

1/2 cup chopped water chestnuts

1 pinch cayenne pepper

1 tablespoon water

1/4 cup chopped green onions

1/4 cup chopped green pepper

2 cups finely diced cooked chicken

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