in frying pan, cook beef fully (can sub beef for turkey meat). Drain all fat and set meat aside.
in frying pan, pour in soy souce. add onions, mushrooms, carrotts, bean sprouts and celery. add drained meat back to frying pan with veggies, mix well and simmer for 15 mins.. add salt / pepper as desired. add additional soy souce to keep moist.
drain entire contents and set aside to cool.
while the mix is cooling. open egg roll wrappers and separate (fan them out) makes it easier to work with when stuffing.
Get a cup of cold water (this will be used to seal the wrappers).
Lay out one wrapper (should look diamond shape in front of you). Take your mix and spoon in a tbsp or more (not to much) right in the middle. spred the mix horizontal but not to the edges, then fold. first fold from the bottom up, dab your finger in the cup of water to seal the fold, then fold left side in, fold right side in, tuck and roll up. dab the top to seal the egg roll.
continue until all wrappers / mix are gone.
the stuffing and folding technic comes with practice, when I first started making them, I had square egg rolls !!!
once all wrapped, if you have a deep frying, with clean oil, heat oil to 350. drop them in until golden brown. You will need to flip them over once one side is done.
a stove top frying pan or electric skillet works well also.