1/2 pkg. egg roll or spring
roll wrappers (8-10)
1 lb. river shrimp
1/2 lb. mixed cabbage
1 scallion
3 tbl. soy
1/2 tsp. curry powder, Indian
2 eggs for sealing
  1. Marinate river shrimp 1/2 hour. Mix well.
  2. Chop cabbage and scallion.
  3. Stir fry shrimp and add curry. Set aside.
  4. Reheat wok with garlic oil, add cabbage and fry fast 1/2 minute. Drain, then add scallions to draining cabbage. Let cool.
  5. Mix shrimp and cabbage. Add soy. Mix well.
  6. Put 2-3 tbl. or more mix onto the egg roll skin and form a packet envelope style (flat). Seal with egg.
  7. Grease steam tray and steam for 20 minutes as many packets as the steamer will hold till done.
  8. Let packets cool, then deep fry till crispy. Make a sweet and sour dip. Serve.