Instructions: Halve franks crosswise, set aside. In large skillet, over medium-high heat, heat oil; add vegetables, toss and cook 2 minutes. Add soy sauce and broth. Reduce heat to medium-low and simmer, covered, 5 minutes; drain well in colander.

Place eggroll wrapper on work surface with a corner pointing toward you; brush each corner with egg. Place two rounded tablespoons of vegetable mixture in center, then top with frank piece horizontally. Fold bottom corner over frank and filling, then fold right and left corners over and roll up to complete.

In a wok, fryer or heavy skillet, heat 2-inches oil to 370F or until a small cube of bread sizzles when placed in oil. Fry 3-4 eggrolls at a time until crisp all over. Drain well on paper towels.

Before serving , re-heat on shallow baking pan in preheated 350F oven for 10 to 12 minutes. (I dont recommend reheating them in the microwave. Theyll come out soggy instead of crisp.)

Makes 16.

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