Chicken and Veggie Egg Rolls

In a large ziplock bag combine the ingredients for the filling up to the greens. Turn and toss until everything is combined and coated with the soy sauce. Let sit for 20 to 30 minutes.

In a small bowl, combine the ingredients for the dipping sauce. Stir well and place in fridge until ready to use.

In a frying pan over medium heat, add a tablespoon of vegetable oil. Cook the chicken mixture until the chicken is almost cooked throughout. Add the greens, let wilt and continue cooking until chicken is done.

To make the egg rolls, place one wrapper at a time, like a diamond, on your work surface. Place about 2 tablespoons of the chicken mixture across the middle. Roll up the bottom first, tucking in the sides as you roll. Brush the upper corner with water to seal them.

In a medium saucepan, heat approximately 3/4 of an inch of oil over medium heat. Test it by dropping in a small piece of egg roll wrapper - it should sizzle, but not brown too quickly. Drop egg rolls in, 2 or 3 at a time, turning for 2-3 minutes until all sides are golden brown. Repeat with remaining egg rolls. Serve warm with the dipping sauce.