• Bring a large pot of 8-10 cups of water to the boil.
• Using a sharp knife, thinly slice or shred cabbages, place in a large bowl. Peel and shred the carrot, add to cabbage. Trim and discard the ends, then cut the celery and green onion into 3-inch pieces and then slice thin lengthwise. Add to cabbage bowl.
• Cook all the vegetables in the boiling water for 2-3 minutes, stirring to submerge. Set up a large bowl with ice and cold water. Strain vegetables and shock in cold ice water bath. Drain and place vegetables on a kitchen towel and squeeze excess water or use a salad spinner and, in batches, remove excess water. Transfer blanched and drained vegetables to a large bowl.
• In a skillet over medium heat brown the ground pork with the 2 tablespoons of hoisin sauce. Set aside to cool. Rinse shrimp and shake excess water using sieve.
• Add shrimp, cooled pork, sesame oil, tablespoon of hoisin, salt, sugar, five spice and white pepper to the vegetable bowl. Toss to mix well.

Assembly

• Beat the egg in a small dish.
• Using your hands, scoop about 1/2 cup of the filling and squeeze to compress. Place in center of an egg roll where a corner of the egg roll is pointing towards you.
• Using a finger, trace the edge of the egg roll after dipping in beaten egg.
• Fold the edge closest to you up and over filling, pulling back to secure filling under fold, tucking the tip under filling. Fold the left and right points up and over the rolled filling, pressing to adhere, and then roll forward to wrap completely and press gently to adhere final edge. Place on a tray. Repeat with remaining filling and wrappers. Egg rolls can be sealed and frozen at this point or fried.
• Heat oil in a deep skillet to 325°F. Fry the egg rolls in batches, turning often, for 3-5 minutes until wrapper is blistered, golden brown and crispy. Serve with sweet and sour sauce, or sauce of choice.