1-2 lbs. hamburger meat
1 bunch green onions, chopped
1-2 med. heads cabbage
5-6 carrots, shredded
1-2 pkgs. eggroll wrappers

Brown hamburger and drain; set aside. Chop up cabbage and in a large pot, add small amount of water in bottom and add cabbage until full. Cover with lid and let cook down on medium heat. Then add any remaining cabbage, carrots and onions. Stir occasionally and let cook until all is tender. Drain all liquid from cabbage mixture and mix together with meat. Let cool completely.

Spoon onto center of eggroll wrapper. Using a cup of water, wet edges of wrapper with brush or fingertips. Fold over 3 of the 4 corners and roll up (much like an envelope). Set aside in a dry place. Try not to get too wet. Water will cause wrapper to tear.

When finished rolling all eggrolls cook all sides in oil or shortening in a skillet on medium or low heat. Wrapper will be browned well on all sides when done. (If wrappers tear badly, rewrap in new wrapper. If only a small tear, cook last and handle carefully. The stuffing pops in grease.) Set aside on paper towel to drain. Serve with soy sauce or sweet and sour sauce. (Any variation can be used, sausage, turkey, bean sprouts, baby shrimp, etc.)