Egg roll wrappers often come in big packages. Thaw this package and divide into portions of 8 wrappers, and keep all that you won't use today in the freezer for later use.
Finely chop the cabbage, celery (manually chopped across the long fibers), green onion, sugar, sesame oil and salt in a food processor with the knife blade attachment.
Keep in a sieve above a bowl and allow to rest for about 2 hours.
Daub the edges of your egg roll covers with egg white.
Mix the chicken with the vegetables. Take a handful (about 1-2 tbs) of the stuffing, and squeeze the water out. That's very important! Place the compact balls on the egg roll covers.
Fold over the egg roll covers.
Make sure that you close your egg rolls
tightly. You want to avoid water from the vegetables leaking out into the hot oil.
Heat up about 2" of frying oil in a cook pot with tall sides. To test if it's hot enough, drop a piece of bread. If it bubbles up, you're ready to fry.
Gently drop the egg rolls into the hot oil, first with the seam down. That helps to seal the seam and prevent leakage.
When golden, turnn around and fry the other side until it's golden, too.
They will be nice and puffy when you take them out of the oil.
Pat dry with a paper towel, to remove extra oil.