Submitted by Sallie Starnes, Lebanon, Mo.
• 1 1/2 pounds hamburger
• 3 Tbsp minced onion
• 2 packages dry ranch dressing
• 1/2 bag angel hair shredded cabbage
• 16 ounces shredded cheese (cheddar or taco)
• 1 package egg roll wraps
Brown and drain hamburger. Remove from heat and add onion, ranch dressing, cabbage and cheese; mix well. Lay wraps out on the counter and spoon about 3/4 C into each wrap. Roll according to package directions. Deep fry until golden brown; drain on papers after cooking. Use liquid ranch for dipping sauce. Note: Can store uncooked rolls on wax paper-lined cookie sheet in refrigerator until ready to fry.