Heat oven to 350°F. Lightly grease large cookie sheet with shortening or cooking spray. In 10-inch nonstick skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, stirring frequently, until shrimp are opaque.
Coarsely chop cooked vegetables. In large bowl, mix vegetables, shrimp, soy sauce and 1 of the eggs until well combined. Stir in bread crumbs.
Remove 1 can of biscuits from refrigerator just before filling (keep remaining can of biscuits refrigerated). Separate each biscuit into 2 layers. Press each layer into 4-inch round, being careful not to tear dough. Spoon 1 rounded tablespoon shrimp filling on center of each dough round. Bring sides of dough up over filling, stretching gently if necessary, and gather in center above filling; press gathered dough to seal well. On cookie sheet, place 2 inches apart.
Repeat step 3 with other can of biscuits and remaining filling.
Beat remaining egg with whisk; brush egg over bundles. Sprinkle with salt.
Bake 13 to 15 minutes or until sides and tops of bundles are dark golden brown. Serve warm with sauce and green onions.