I like making my own homemade eggrolls, that way I can put what I want in them. I usually use sausage and sometimes will add shrimp, you can use about anything, chicken, hamburger. 2 1 lb rolls of sausage (Use quality sausage, I like Jimmy Deans) 2 packages of shredded cabbage (1 lb bags, you can shred it yourself, but I have found it is about the same price and a lot less head ache) 1 medium ginger root Egg roll wrappers (I get mine at oriental supermarkets) 1 egg salt pepper In a LARGE skillet fry the sausage or hamburger (if you are using hamburger) and cruble it into small pieces. Peel ginger root, I use a hand shredder, because ginger root is very fiberous, and I dont like the fiber in it. When sausage is done, add the cabbage and ginger, salt and pepper, and turn heat down and cover skillet. I like my cabbage a little bit firm, depending on how you like it depends on the time in the skillet, stir to mix the ginger and grease from the meat all thru the cabbage. In a small bowl whisk egg. It took me awhile to figure out how to roll the egg rolls, will try and explain. I take some flour and put on a cutting board to keep the eggroll wrappers from sticking. Lay them out, where one corner is facing you. Place a about 2 table spoons of mixture between the corner facing you and the middle of the eggroll wrapper. I like to use a paint brush and paint the edges of the eggroll wrapper, this acts as a glue when you put it in the grease. Overlap the meat with the corner and start rolling. When you get to the center stop and pinch the corners over, making sure they stick. continue to roll. I like to deep fry mine until they are golden brown. Some caution must be used here. If the eggroll wrappers comes undone and you are using alot of grease, it could cause problems. Drop eggrolls in gently. I use a screen spoon that I fish my fish out of the deep fryer with.