3/4 c. chopped onion
2 tbsp. oil
1/4 tsp. Italian herb seasoning
2 tbsp. flour
1/2 c. beef or chicken broth
1 1/2 c. ground, cooked beef or chicken
1 c. ricotta cheese (or dry curd cottage cheese)
1 lg. beaten egg f 3/4 tsp. salt
8 egg roll wrappers
1/2 c. shredded Monterey or Cheddar cheese
1 tsp. chopped parsley
1 recipe of Italian Sauce

Italian Sauce: Stir 1/4 cup white wine or water, 1 teaspoon sugar, 1/2 teaspoon of garlic, 1/2 teaspoon salt, 1/2 teaspoon Italian herb seasoning into a 15 ounce can of tomato sauce.

Saute onion in oil until soft. Stir in herb seasoning and flour; blend in broth. Cook, stirring until mixture boils and is very thick. Remove from heat. Stir in meat, ricotta, egg and salt.

Prepare Italian Sauce and turn half into greased 11 3/4 x 1 3/4 inch baking dish. Brush cornstarch off egg roll wrappers, using a soft cloth. Set a wrapper on a strip of waxed paper and spoon 1/3 cup filling at one end. Roll up using edge of paper to lift wrapper. Place seam side down in sauce. Repeat with remaining wrappers and filling. Pour remaining sauce over rolls and cover dish closely, with foil. Bake at 350 degrees for 45 minutes. Uncover, sprinkle with cheese and bake 5 minutes longer. Sprinkle with parsley. Serves 4 people. 2 rolls each.