Roast Pork, Shrimp and Cabbage Egg Rolls

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For the filling:

2 tablespoons peanut oil

1 tablespoon minced ginger

3/4 cup minced scallions

2 celery stalks

4 cups shredded Napa cabbage

1/2 cup bean sprouts

1/2 cup julienned Chinese roast pork

1/2 cup diced shelled and deveined shrimp

1/2 cup chicken stock

1/2 to 1 teaspoon sugar

1 teaspoon cornstarch dissolved in 1 tablepoon water

1 tablespoon sesame oil

Salt and freshly ground black pepper to taste

For the paste:

1 cup boiling water

2 tablespoons cornstarch dissolved in 3 tablespoons water

12 egg roll wrappers

Vegetable oil for deep frying