Heat 1 tbs of oil and sautee the onion. When translucent, add the cabbage, carrot, and celery and the soy sauce, water, sugar, salt, and sesame oil. Sweat the remainder of the vegetables briefly and remove from heat. Spread out the spring roll wrappers. Place a small amount (about 1 tbs) of the cabbage mixture in the center of each sheet. Roll up, folding the edges in tightly. Brush the edges of the wrapper with the egg yolk to fasten securely. Fry the egg rolls in oil preheated to 325° for about 1-2 minutes or until golden. Drain on paper towels and serve with sweet and sour dipping sauce.