In a small bowl mix the soy sauce and cornstarch together until the cornstarch has dissolved, set aside.
In a wok or large pan heat 1 TBSP of the cooking oil over medium-high until it begins to shimmer.
Add the cabbage, carrots, celery, mushrooms, and green onion to the pan and cook, stirring occasionally, until the cabbage has wilted and most of the liquid in the pan has evaporated, about 10 minutes.
Add the soy sauce/cornstarch mix, ginger and garlic to the pan, cook while stirring, about 2 minutes.
Take the pan off the heat and stir in the sesame oil and red pepper flakes.
Preheat oven to 425° F.
Prepare an area to assemble your egg rolls. Have a small bowl with 3 TBSP of oil, a small bowl of water, and pastry brush on the side, as well as a couple baking sheets to place your assembled egg rolls on.
Lay out an egg roll wrapper in front of you like a diamond and place about 2 heaping TBSP of the vegetable mix in the center. Brush the edges of the egg roll wrapper with just a little water. Fold the bottom corner up over the mixture, fold in the side corners and roll towards the top corner. Touch up the sides and make sure everything is sealed up and then place on the baking sheet. Continue with the remaining egg roll wrappers.
When all the egg rolls are assembled brush each one all over with the oil and place seam side down back onto the baking sheets.
Bake the egg rolls in the preheated oven for 15 minutes or until golden brown, flipping them over and rotating the baking sheets halfway through cooking.
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