Coat a large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.
In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat.
Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward 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 10-15 minutes or until lightly browned. Yield: 8 servings. *Editor's Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use.
Exchanges: 3 starch, 1 lean meat.
NUTRITIONAL INFO
Nutritional Analysis: One serving (2 each) equals 261 calories,518 mg sodium, 27 mg cholesterol, 45 gm carbohydrate, 13 gm protein, 3 gm fat.