Place grouper in meat grinder or food processor; grind until smooth. Remove grouper to mixing bowl. Place scallops and heavy cream in food processor; grind until smooth and add to grouper. Add remaining ingredients except for skins to bowl and mix well. Divide mixture among the spring roll or eggroll skins (you can put the mixture in a pastry bag and pipe it on) and roll; seal edges of rolls with a “glue” made of cornstarch and water. Deep-fry rolls at 350 degrees for about 5 minutes, or until rolls are golden brown and float to the surface. Drain on paper towels. Cut on bias and serve with sweet and sour dipping sauce.