4 heads cabbage
6 onions
2 (1 lb.) pkg. carrots
3 tbsp. soy sauce
1 pkg. small shrimp
egg roll wrappers

Pour 1 cup of oil into a large pan. Add shredded cabbage, onions and carrots; simmer. Add 2 cups of water and stir; add soy sauce. Cook down until wilty. Salt and pepper vegetables. Add chopped or whole small shrimp. Mix 3 tablespoons cornstarch with water and add to vegetables. Cook until shrimp are tender; let cool. Roll in wrappers. Seal with beaten egg. Place on greased pan, not touching; freeze. Wrap individually in plastic wrap. Remove from freezer when needed and fry in small amount of oil until brown.