1. Preheat the oven to 425°F. Add the five spice to the shredded chicken and toss to coat. Slice green onions, discarding the white ends.
2. Lay an egg roll wrap on your workspace with a corner pointing towards you. Put 1 tbsp meat slightly below the center of the sheet. Add green onions and bean sprouts on top of the meat. Fold the point over the filling. Roll the spring rolls, folding the corners inward.
3. Brush the top corner of the wrapper with water and roll the egg roll as tightly as possible. Repeat for the remaining 20 egg rolls.
4. Brush half the oil on two 9x13-inch baking dishes. Add the spring rolls and brush the tops with remaining oil. Bake for 20 minutes until golden brown, flipping after 15 minutes. Serve with chili sauce.
Per serving: 202 calories, 8g fat, 2g saturated fat, 28mg cholesterol, 251mg sodium, 21g carbohydrate, 1g fiber, 2g sugar, 11g protein