1 bag cooked shrimp
1 head Chinese cabbage
1 bag fresh bean sprouts
1 bottle soy sauce
1 bottle cooking oil
1-2 pkgs. egg roll wrappers
Salt
Pepper

Saute cabbage, bean sprouts and salt and pepper to taste in a large skillet (in 1 tablespoon cooking oil) until cabbage ALMOST turns clear. Add shrimp (chopped) and soy sauce to taste. Spoon into egg roll wrappers (allowing room enough to roll up). Fold over one half of egg roll wrapper, then fold in each end of wrapper and finish rolling up other half of wrapper. Stick a toothpick through the egg roll. Deep fry. For health conscious persons, you may bake at 350 degrees until golden brow, instead of frying.

(You may freeze uncooked egg rolls for deep frying later - or freeze cooked egg rolls for baking later). Makes 20. Serve with sweet and sour or hot mustard sauce.