• non-stick cooking spray
• 3 green onions, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 teaspoon ground ginger
• 1/2 pound boneless skinless chicken breats, cooked and finely chopped
• 2 cups bean sprouts, rinced and drained
• 1/2 cup shredded carrots
• 2 Tablespoons light soy sauce
• 1/4 teaspoon ground black pepper
• 8 egg roll wrappers
• 2 teaspoons vegetable oil

Spray large non-stick 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 filling; roll up jelly-roll fashion. Heat oil in another large non-stick skillet over medium heat until hot. Add egg rolls. Cook 3 to 5 minutes or until golden brown, turning occasionally.