Egg Rolls

From: Susan Copeland

½ lb.                 ground beef

½ lb.                 sausage

¼ c.                 chopped onion

1 tsp                 garlic salt

dash                 hot pepper sauce

3 cups                 shredded cabbage or coleslaw mix

8 Tbsp                 cold water

4 Tbsp                 flour

1 pkg                 egg roll wraps

Cook beef, sausage, onion, garlic salt, and pepper sauce over medium heat until meat is brown and onion is tender.  Drain fat from beef. Place cabbage over meat, and add 1 Tbsp of water.  Cover and cook over low heat 10 minutes or until cabbage is done.  Stir in remaining water and flour.  Cook and stir until thick and bubbly.  Cook 1 minute.  Fold into egg roll wraps, and fry in oil until browned.  Eat fresh, or freeze.  

Reheating Instructions:  No need to thaw.  Just place in preheated 350 degree oven for 20 minutes or until heated through.  (They can be microwaved, but will not be as crispy.)