STEP 1: 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.
STEP 2: 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.
STEP 3: Keep in a sieve above a bowl and allow to rest for about 2 hours.
STEP 4: Daub the edges of your egg roll covers with egg white.
STEP 5: 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.
STEP 6: Fold over the egg roll covers.
STEP 7: Make sure that you close your egg rolls
tightly. You want to avoid water from the vegetables leaking out into the hot oil.
STEP 8: 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.
STEP 9: Gently drop the egg rolls into the hot oil, first with the seam down. That helps to seal the seam and prevent leakage.
STEP 10: When golden, turnn around and fry the other side until it's golden, too.
STEP 11: They will be nice and puffy when you take them out of the oil.
STEP 10: Pat dry with a paper towel, to remove extra oil.
STEP 12: Serve plain or with sweet chili sauce.
