In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside.
In the same skillet, stir-fry cabbage, celery and onions in oil until crisp tender.
Add shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated.
Remove from the heat.
Position egg roll wrappers with a corner facing you.
Spoon 1/3 cup pork mixture on the bottom third of each wrapper. Fold a bottom corner over filling, fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal.
In an electric skillet, heat 1 inches of oil to 375 degrees. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels.
For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan, gradually add the remaining ingredients.
Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.