Prepare the cabbage, green onions, and garlic.

Heat oil in a skillet over medium heat.

Cook the cabbage, green onions, and garlic in the oil for 3-4 minutes, until the cabbage is crisp-tender.

Remove the skillet from heat.

Add the sausage to the skillet.

In a small mixing bowl, whisk together eggs, wine (or water), curry powder, and salt.

Pour the egg mixture into the sausage and cabbage mixture.

Stir to combine all ingredients thoroughly.

Lay out one egg roll skin.

Place a portion of the sausage and cabbage filling in the center of the egg roll skin.

Brush the edges of the egg roll skin with water.

Fold and seal the egg roll.

Repeat steps 9-12 for the remaining egg roll skins and filling.

Heat oil in a frying pan over medium heat.

Carefully place the egg rolls in the hot oil.

Fry for 2-3 minutes, or until golden brown on all sides.

Remove the fried egg rolls and place them on paper towels to drain excess oil.

Serve the egg rolls hot.