Gather all ingredients.

Mix cabbage, bean sprouts, carrot, celery, and onion together in a large bowl.

Stir in shrimp, soy sauce, garlic powder, and pepper.

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add egg and cook, without stirring, until the bottom has set. Flip and cook until set on the other side, 1 to 2 minutes.

Transfer to a cutting board and finely chop.

Stir in chopped egg, then sprinkle 1 tablespoon cornstarch over top. Mix to combine and let sit for 10 minutes.

Mix water and remaining 1 tablespoon cornstarch together in a small bowl.

Place an egg roll wrapper onto a work surface with one corner pointing away from you like a diamond. Spoon 2 to 3 tablespoons shrimp mixture into the center. Moisten the top and side corners with the wet cornstarch mixture.

Fold the dry bottom corner up and over the filling, making a tight tube.

Fold the side corners in, pressing to stick against the folded roll, then roll toward the top corner to complete. Repeat to make remaining egg rolls.

Heat 3 to 4 inches vegetable oil in a deep fryer to 350 degrees F (175 degrees C). Working in batches, carefully fry egg rolls in the preheated fryer until golden brown, 2 to 4 minutes. Drain on paper towels.