Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add onions, garlic and ginger. Cook and stir 1 minute. Add
chicken, bean sprouts and carrots. Cook and stir 2 minutes. Stir in soy sauce and pepper. Cook and stir 1 minute. Remove skillet from heat. Let
mixture stand 10 minutes or until cool enough to handle.
Brush edges of egg roll wrappers with water. Spoon filling evenly down centers of wrappers. Fold ends over fillings; roll up jelly-roll fashion. Heat oil in another large nonstick skillet over medium heat until hot. Add rolls. Cook 3 to 5 minutes or until golden brown, turning occasionally. Serve hot with Sweet and Sour Sauce.