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.


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