Chop the cabbage, carrot, and Chinese celery.
Blanch the vegetable mixture in boiling water for 20-30 seconds, then shock in an ice bath.
Peel and clean the shrimp, then chop it into small pieces.
Cook the ground pork with Shaoxing wine, salt, sugar, white pepper, five spice powder, soy sauce, and oyster sauce.
Squeeze out excess moisture from the vegetable mixture, then mix in the shrimp and pork.
Place the filling in the center of an egg roll wrapper, then fold and roll the wrapper tightly.
Seal the egg roll with a cornstarch water slurry.
Fry the egg rolls twice - first at a lower temperature, then at 375°F to get them crispy.
Make a spicy mustard sauce by mixing English mustard powder with cold water and letting it sit for 15-30 minutes.
Make a duck sauce by mixing apricot, preserved plum, applesauce, vinegar, and sugar.