Recipe Contest - Main Dishes - Marco Polos

Marco Polos - so named because they're mostly Italian, with a little Chinese thrown in.

1 small green pepper
1 small white onion
2 oz boneless chicken breast
3 large mushrooms (any type)
2 Tablespoons ricotta cheese
1/2 can chopped tomatoes
garlic
nutmeg
olive oil
4 - 6 egg roll wrappers

Dice the first 4 ingredients finely. These should still be recognizable and not puréed.
Cook in the liquid from the can of tomatoes, until the ingredients are well-cooked. Let cool.
Place ingredients into a bowl and add tomatoes and ricotta cheese. Add a pinch of nutmeg and mix everything together well. Add a drizzle of olive oil if the mixture isn't holding together.
Separate egg roll wrappers and place on a plate or other flat surface.
Place about a tablespoon of the mixture into the center of each egg roll wrapper. Fold the sides in and then fold the front and back over to make a pillow. Seal the pillow with a little water on your fingers.
Use up the egg roll wrappers until you run out of filling. I like mine to be not too well-stuffed as they hold together better.
Add enough olive oil to a saucepan so as to cover the bottom. Add a dash of garlic. Heat until the oil is hot enough that a tiny droplet of water will dance on the top.
Carefully place the wrapped Marco Polos into the oil. Brown both sides and remove from heat.
Serve with your favorite sauce or cheese, and a salad on the side.

Serves two.

Variations -
* vary the proportions if you want more chicken or less ricotta
* use this as a way to get rid of leftovers
* rather than frying the Marco Polos, top with mozzarella cheese and put in an oven (350 degrees, for 10 minutes, check often).
* try with different meats
* try tofu if you want to make the dish vegetarian