Hearty Chicken and Vegetable Egg Rolls

1 tablespoon vegetable oil
1 cup shredded green cabbage
1 cup bean sprouts
1/2 cup snow peas, chopped
1/2 cup sliced green onions
1/2 cup chopped cooked chicken
1 (8 oz.) can sliced water chestnuts, chopped
1/2 cup chicken broth
1 tablespoon cornstarch
1/4 cup Soy Vay Hoisin Garlic Asian Glaze
1 teaspoon sesame oil
10-12 large egg roll wrappers
1 egg white, beaten
oil for frying

In a large skillet sautÈ cabbage, bean sprouts, snow peas, and green onion until slightly softened. Add chicken and water chestnuts; stir fry until hot. Combine chicken broth and cornstarch in a small bowl; mix well. Add to hot skillet with Soy Vay Hoisin Garlic Asian Glaze and sesame oil. Cook and stir until mixture is thickened; let cool slightly. Place several tablespoons of mixture into center of each egg roll wrapper. To roll, lift bottom corner over filling and tuck in corner to enclose roll to form a tube, pressing edges gently to seal. Repeat with remaining filling and wrappers. Deep fry in hot oil (350
’ F) 3 to 4 minutes until golden brown. Makes 10 to 12 egg rolls.

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