Mark'S Egg Rolls

• 1pound Bonless/Skinless Chicken cut in bite size pieces
• 3 ounces Soy Sauce
• 1 6.9 ounce Box of Chicken Rice A Roni
• 3 Cups Cut Brocolli Flowerettes Chopped
• 3 Cups Cauliflower Chopped
• 4 ounces Water Chestunuts drained
• 3 Cups Green Cabbage Chopped
• 3 Cups Red Cabbage Chopped
• 4 ounces sliced mushrooms
• 20 Egg Roll Wraps

1. Preheat Wok to Medium
2. Cook chicken in soy sauce.
3. While chicken is cooking make Rice A Roni according to directions.
4. Once chicken is cooked add chopped brocolli and cauliflower to wok stirring occasionally for 10 minutes
5. Add Water Chestnuts, Green and Red Cabbage continuing to stir for 10 minutes
6. Add Mushrooms and Rice a Roni until all warm.
7. Spoon portions into each egg roll wrap, roll and deep fry at 350 degrees until golden brown.

chicken, soy sauce, chicken, cauliflower, water, green cabbage, red cabbage, mushrooms, egg

Taken from www.epicurious.com/recipes/member/views/marks-egg-rolls-1220523 (may not work)