Heat 4 Tablespoons butter or sesame oil in a wok or large cast iron skillet over medium/high heat. If you're using fresh ginger, fry that for a minute first to soften. Stir in cabbage and carrots, cook for 2 minutes to wilt. Make a space in the middle of the pan and add eggs. Mix around to scramble, then stir into the veggies. Add green onions, soy sauce, salt, pepper, dried ginger if you're not using fresh, garlic powder, palm or coconut sugar, and optional celery, peas or meat; continue cooking until veggies soften, about 5 minutes. At this point, do a taste-test and see if it needs anything, more salt maybe? Let cool for a few minutes.
To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 Tablespoons of cooled filling onto the bottom third of the wrapper. Brush a little beaten egg onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point.
Fold the left and right sides snugly over the egg roll, using egg wash as needed to hold the sides in place, then continue rolling until the top corners seal the egg roll with the egg wash, being careful not to let it tear. Repeat with the remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out before they’re fried.
Heat your beef tallow (to 375*) in a deep-fat fryer or I used a fairly deep saucepan that would fit more egg rolls at a time.
Fry until golden brown on each side, drain on paper towels, then place on a cookie sheet in a warm oven until serving.
This recipe made 17 egg rolls but I didn’t use chicken or celery this time, so it will all depend on what you're using in them, how big your cabbage is, and how much you fill them before wrapping.