Chinese Vegetable Pouches Recipe

1 chopped large carrot
2 chopped green onions
1 pound of chopped cabbage
1 tablespoon peanut oil
2 tablespoons soy sauce
2 tablespoons dry sherry
1/2 teaspoon sugar
1/4 teaspoon ground ginger
1 clove garlic, pressed
1/4 cup chopped roasted cashews
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon hoisin sauce (optional)
1 16 oz. package egg roll wrappers
12 to 30 fresh chives
3 cups peanut oil

For the garnish:
green onion fan
finely chopped carrot

Preheat the wok. Pour 1 tablespoon peanut oil around top of the wok
to coat the sides. Heat on high for 1 minute. Add carrot and cook
for 1 minute, stirring constantly. Add cabbage, and cook, stirring
constantly. Add cabbage stirring constantly 5 minutes or until tender.
Stir in green onions and the rest of the ingredients.