Crescent Egg Rolls recipe made with refrigerated crescent rolls, ground beef, onion soup mix, and shredded cabbage.
Brown ground beef in a large skillet, drain, and return to pan. Stir in dry onion soup mix and 2 tablespoons of water.
Stir in shredded cabbage and cook over medium heat until cabbage is wilted slightly, about 5 minutes. Stir in soy sauce and remove from heat.
Remove crescent rolls from cans and separate along perforations. Add 1-2 tablespoons of filling on each and wrap triangle ends around filling. Place filled crescents on baking sheets.
Bake at 375 for 12 - 15 minutes or until golden brown. Serve with sweet & sour sauce or duck sauce for dipping.