"Seafood" egg rolls

We've all had egg rolls at one point in our lives, whether at your cousin's bar-mitzvah or store bought, typically they are vegetarian or meat filled. I like the chicken ones myself, but lately I was thinking why not crab stick egg rolls? So this is my interpretation of a "seafood" egg roll. Here's what you'll need:



1 to 2 packages of egg roll wrappers (they typically come in packs of 20 or so)
2 cup shredded carrots
4 cups of shredded green cabbage
1 cup finely diced celery
1 large finely diced onion or 1 packages chopped green onions
10 kosher crab sticks pulled apart (they should look shredded like the carrots and cabbage)
2 tablespoons soy sauce
1/8 teaspoon garlic powder
black pepper (to taste)
1 teaspoon cornstarch
vegetable oil (for deep frying)

In a large bowl mix everything together then place a large tbsp of filling in the center lengthwise on the wrapper, dab the four corners with water (you can mix water with a 1/4 cornstarch) then fold over on side to the middle of the roll then the other and lightly close the end sides of the roll then turn over seam side down. You can also prepare them like an envelope. Prepare all of them. You can either freeze them at this point or fry them right away and serve with a light sauce. I wouldn't use plum sauce for these more like a sweet and sour sauce, or maybe something more of a citrus flavor to it. Enjoy!