1 head cabbage
3 carrots
1 lb. hamburger
1/4 lb. sausage
1 medium onion, finely chopped
1/2 c. mushrooms, chopped
1/2 to 3/4 c. soy sauce
2 pkg. eggroll wrappers
1 egg white

Brown hamburger and sausage together (chop fine). In a large bowl, shred carrots and cabbage together. Add onions and mushrooms. Mix together and add 1/2 to 3/4 c. soy sauce. Add pepper to taste. Drain meat and add to cabbage mixture. Let set for at least 1 hour (no more than 24 hours).

To wrap eggrolls, place about 1 - 1 1/2 Tbsp. mixture on center of wrapper. Take the bottom corner and fold to the center to make a triangle. Take the other two corners and fold to the center. Dip your fingers in the egg white and wipe the last corner of the eggroll to seal and roll. Repeat for remaining wrappers.

Deep fry until brown and crisp. Dip eggrolls in soy sauce with sesame seeds or in hot sauce (I like peach jelly). Place eggrolls in warm oven to keep warm.