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Make the sauce by combining the cornstarch and water in a small bowl. Add the soy sauce, oyster sauce, hoisin sauce, sesame oil, white pepper, five-spice powder, and salt. Stir to combine and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the ground chicken and a pinch of salt. Cook, breaking up the chicken with a wooden spoon, until no longer pink, about 5 minutes.
Add the carrot, cabbage, mushrooms, garlic, and cilantro stems. Cook for 2-3 minutes, until the vegetables are tender-crisp.
Drain the glass noodles and add them to the skillet. Pour in the sauce and toss everything together until well combined and the sauce has thickened, about 2 minutes. Remove from heat and let cool completely.
To assemble the egg rolls, place an egg roll wrapper on a clean surface in a diamond shape. Place about 2-3 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Brush the top corner with the beaten egg to seal.
In a large pot or Dutch oven, heat the vegetable oil to 350°F. Fry the egg rolls in batches for 2-3 minutes, until golden brown. Drain on a paper towel-lined plate.
Serve the egg rolls hot, with the dipping sauce on the side.