In a good sized bowl, mix up the following: carrots, cabbage, celery, sprouts, and onion. Stir in your shrimp (or other meat), soy sauce, black pepper, and garlic powder.
Pour a beaten egg into a skillet on medium heat; cook nice and thin, flipping one time, until it's done. Remove from your skillet, cool, and chop it up finely. Stir the egg into the cabbage mixture. Sprinkle the top with cornstarch, then mix it up and let sit for about 10 minutes (don't skip this last part for you impatient ones).
Mix 1 tbspn cornstarch with 2 tablespoons cold water. Set aside.
Put 2 or 3 tbspns of the shrimp mixture (or whatever your meat is) into the middle of an egg roll skin. Dunk a spoon into the water and cornstarch mix and moisten the corners, except the bottom one. Fold the roll skin from the bottom over the top being sure to make a tight tube of the shrimp (meat) mixture. Fold the corners in from the sides then press to stick them against folded roll. Then simply roll up the rest of the way and repeat with the rest of your egg roll wrappers.
Pour vegetable oil into a frying pan to a depth of 3 or 4 inches (yes it needs to be this deep), and heat oil to 350 degrees F (or 175 degrees C). Carefully place your prepared egg rolls into the hot oil and fry them until golden brown. Place them on a paper towel to drip and voila you now have some beautiful egg rolls that are sure to be a hit (if you don't eat them first)!