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Coat a large skillet with cooking spray, and heat the pan over medium heat. Add the carrots, bean sprouts, water chestnuts, green pepper, green onions and garlic. Cook and stir until the vegetables are crisp-tender, about three minutes. Add the chicken, and heat it through.
In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth, and stir this sauce into the chicken mixture. Bring the skillet to a boil, then cook and stir for two minutes or until thickened. Remove the pan from the heat.
Preheat the oven to 425°F. Spoon ¼ cup of the chicken mixture on the bottom third of one egg roll wrapper. Fold the sides toward the center, then roll tightly. Place the egg rolls seam-side down on a baking sheet coated with cooking spray. Repeat with the remaining wrappers.
Spritz the tops of the egg rolls with cooking spray. Bake them for 10 to 15 minutes or until they're lightly browned.