Yoshi Egg Rolls

Years ago, as a young girl, Pat M., "adopted" me and a few other girls since she only had boys. She taught us how to make homemade bread and these delicious Yoshi egg rolls.

I finally was able to get the recipe and they are just good as I remembered!!!

This recipe makes 20 egg rolls. If not cooking for large group, only cook amount needed and freeze remaining uncooked egg rolls in single layers, so that you can take out one or two at a time to cook.

Ingredients:

Filling:

4 cups green cabbage 1 cup ground beef

1 cup Jimmy Dean regular sausage 1/2 cup onions, diced 2 - 3 eggs, depending on size

1/8 cup soy sauce 1 package of large egg roll wrappers.

2 eggs, beaten to seal wrapper ends (recommended)

Oil for cooking

Instructions: Cook ground beef and sausage together. You want the sausage flavors to mingle with the ground beef. Drain all excess oils from meats.

Mix together cabbage, meat mixture, and onion.

Add eggs to mixture - making sure thoroughly mixed in.

Add soy sauce - making sure thoroughly mixed in. Add a large mixing spoon of mixture to egg roll wrapper.

Roll according to directions on package. I recommend using egg along edges of wrapper to seal the wrapped egg roll well.

Drop egg roll into hot oil - cook until golden brown on each side. Drain well. Note - Do not allow filled egg rolls to sit prior to cooking, as juices from mixture will soak the skins and impede the cooking process.

Enjoy plain or use dipping sauces, (sweet and sour sauce goes well)

If you reheat in microwave, they are chewy, good but chewy. Reheat in oven if you want to crisp them up again.