In a large bowl, mix together cabbage, carrot, bean sprouts, celery and onion. Stir in soy sauce, sriracha sauce, garlic powder and pepper.

Heat a film of oil in small skillet on medium heat, por egg in cook it flat and thin, flipping once, until just cooked about1 minute.Remove from skillet and chop.

Stir egg into cabbage mixture, add duck meat, sprnkle top with the 1 TEASPOON cornstarch, mix well and allow to sit 10 minutes

Mix the remaing 1 tablespoon cornstarch with 2 tablespoons cold water, set aside.

Place 2 to 3 tablespoons of the duck mixture into the center of an egg roll skin. Dip a pastry brush into cornstarch mixture and moisten all corners, fold sides in over filling then roll up into a tigjt tube enclosing all filling, press to be sure it all sticks. Repeat with remaining egg roll wrappers and filling.

Pour oil into a deep frying pan to a depth of 3 to 4 inches, and heat oil to 350°F F(175 degrees C) Carefully place egg rolls in hot oil and fry until golden, do not crowd them, remove as done to a rack to drain any oil. Serve hot with your favorite dipping sauce. I have duck sauce in this picture.

I also freeze these after frying and cooling I wrap each one and take out what we want, thaw and reheat on a baking sheet with a rack on it and heat at 400 until hot about 10 minutes