1 lb. lean ground beef
1 pkg. shredded cabbage or 1 sm. head of cabbage
1 onion (med.)
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. sugar
1/4 tsp. garlic salt
1/4 c. soy sauce
2 pkgs. egg roll skins

Put cabbage and onion in large bowl. Brown ground beef and then stir in remaining ingredients (except skins). Add mixture to cabbage and onion. Stir well. Put filling in each wrapper. Deep fry until golden brown. Do not use high heat. The skins will burn. Oil should be 375 degrees. Helpful Hint: When wrapping shells have 1 slightly beaten egg white to use to dab on corner of skins to help seal them. Make sure egg roll skins are at room temperature.