Saute onion in hot oil for 2 to 3 minutes until tender.
Remove from heat.
Add the remaining ingredients except crescent rolls and egg white.
Mix the filling thoroughly.
Separate crescent rolls into triangles.
Cut each triangle in half lengthwise.
Spread 1 T. (15 mL) of the filling, packed firmly, on each triangle.
Roll up triangles, starting with the long end.
Place on ungreased baking sheets.
Brush with beaten egg white.
Bake at 325°F (165°C) for 16 to 18 minutes until golden brown.