1 tube turkey Italian sausage
1 sm. onion
3 med. carrots
1/2 head cabbage
1 tbsp. soy sauce
Garlic salt to taste
1 pkg. egg roll skins

Cook turkey and put through food processor. Grind onion, carrots and cabbage in food processor. Mix turkey and vegetables together.

Place 1 well-rounded large vegetable spoon of turkey mix in corner of skin. Fold corner over mix, then roll one time, then fold sides into the middle, finish to roll until a little corner is left. Brush corner with egg yolk, fold over, fry in a wok or large skillet half full of Crisco oil. Turn once, fry until golden. Drain well. Can be frozen. 24-25 rolls.