1 lb. hamburger or bulk sausage
1/2 cup chopped onion
1/2 head shredded cabbage (or 1/2 pkg. slaw mix)
1/2 cup celery
2 tbsp. soy sauce
2 eggs
1 pkg. egg roll wraps
pan of oil, for frying

Cook and drain meat. Place in large bowl. Add remaining ingredients. Mix together. Place 1/4 to 1/3 cup mixture on each egg roll wrapper. Fold sides in approximately 1-inch. Roll up and "seal" with a mixture of cornstarch and water (or beaten egg). Deep-fry egg rolls at 365°F in oil until golden brown. Drain on paper towels before serving.

Submitted by: Joni Wade