Pork Egg Rolls

Make the Filling
0 Prepare the vegetables by finely shredding the carrots and cabbage. Mince the garlic and ginger, and finely chop the onion and celery.  Set everything aside. 
1 Start the pork filling in a large wok or skillet over medium heat, and add 2 tablespoons of oil. Once hot, add the garlic and ginger and sautèe until fragrant, about 30 seconds. Add the ground pork and season with salt and white pepper to taste.  Cook, breaking it up with a wooden spoon until mostly done. 
2 Finish cooking the pork, add the chopped onion to the pan, and continue cooking until the pork is fully cooked and the onion has softened. 
3 Reduce the heat to medium-low and add the carrots, cabbage, and celery.  Season with chicken bouillon, onion powder, salt, and white pepper.  Cook until the vegetables soften but still have a little crunch. 
4 Transfer the cooked filling to a strainer set over a bowl.  Let the excess liquid drain off, then allow the mixture to cool completely.  This step helps prevent soggy egg rolls. 
Assemble and Fry
5 In a small bowl, mix flour and water into a smooth paste. 
6 Place an egg roll wrapper in a diamond shape on your work surface.  Add about 2 tablespoons of filling to the bottom third of the wrapper.  Roll tightly, folding in the sides, and use the flour paste to seal the edges.  
7 Heat oil to 350°F in a wok or large pot.  Fry egg rolls in batches until golden brown, turning halfway through.  Remove and drain on paper towels or a wire rack.