Heat a Dutch oven over medium heat and brown the beef in the oil. Breaking it up into small bits as you go.
Stir in the cabbage, carrot, celery, and onion; once combined cover the pot and stir often until the vegetables are tender, about 5 minutes.
Add the barley, curry powder, salt, and honey and stir together. Cook this mixture for about 3 minutes over medium heat.
Add the 1 cup of water and bring to a boil then reduce the heat to low. Cover and cook for 20 minutes until the barley is cooked. Mix the cornstarch and cold water together and add it to the pan, cook for 3 minutes or so until all the liquid is thickened. Turn off the heat and allow to cool.
Make the rolls: Lay out an egg roll wrapper in front of you like a diamond and place about 1/3 cup of the filling 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.
Heat the peanut oil to 350 degrees F and fry the rolls until crispy on the outside and hot inside, turning to allow for even browning.
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