Asain Holiday Chicken And Sweet Pepper Egg Rolls

2 Tbsp oil
2 large sweet bell peppers, diced
1 medium onion, diced
2 Tbsp soy sauce
1 garlic clove, minced
1 tsp freshly grated ginger root
1 lb cooked chicken, shredded with a fork
12 egg roll wrappers
oil for frying

Put a large skillet over medium heat, add oil and when hot, add the peppers and onion, stirring until softened slightly.
Add to the skillet the soy sauce, garlic, and ginger, stir and cook for 1minute, then add the chicken, lower the heat, and stir together, cooking until heated through and most of the liquid is absorbed, about 5 minutes.
Remove skillet from heat and allow mixture to cool.
Lay out an egg roll wrapper on a work surface and spoon out a portion of the mixture into the center of the wrapper, tuck in one point, then another, and start rolling up and tucking in ends as you go. Continue filling all 12 wrappers.
In the large skillet, pour enough cooking oil to come up about 1/2 inch.  Heat oil over medium heat until it sizzles.
Gently set egg rolls in hot oil, frying until golden brown, flipping once.  Remove to paper towels for draining.
If you want to bake these instead of frying them, preheat your oven to 350 degrees, put egg rolls on a baking sheet, and bake for 12 to 15 minutes or until golden brown, turning over once.
Cool slightly and serve with dipping sauces.
Makes 12 egg rolls.
Serve as a snack or a light main dish.