12 egg roll skins

1/2 head shredded cabbage
3 finely chopped green onions
1 clove garlic, minced (optional)
1 tbsp. cooking oil
1 lb. sausage, fried and crumbled
2 eggs, beaten
2 tbsp. dry red wine or water
2 tsp. curry powder
1/2 tsp. salt

In a skillet cook cabbage, green onions and garlic in hot oil for 3 to 4 minutes or until cabbage is crisp tender. Remove from heat and add sausage. In a small mixing bowl mix well eggs, wine or water, curry powder and salt. Stir into sausage cabbage mixture. Fill the egg roll skins with the mixture and brush edges with water and seal. Fry in hot oil 2 to 3 minutes or until golden brown. Drain on paper towels. Serve warm. Makes 12 egg rolls.