Egg roll wrappers
Sm. green pepper
Sm. onion
Sm. bag cabbage (prepared for coleslaw)
Garlic salt
1 lb. frozen popcorn shrimp
Soy sauce
4 oz. can mushroom slices

In medium saucepan cook shrimp as directed and peel. Cut pepper in half and slice in thin strips. Cut onion in small cubes. Place in a saucepan with 2 tablespoons water. Add pepper and cabbage; steam until tender crisp. Add shrimp and soy sauce to taste; let cool.

Put heaping tablespoons in egg roll wrappers and wrap as directed on package. Deep fry about 2 minutes on each side. Drain and cool on paper towel.