Vegetable Egg Rolls

1 package egg roll wrappers
2 carrots, shredded
3 cups shredded cabbage
1 8 oz. can bamboo shoots, slivered
6 green onions, chopped
8 mushrooms, chopped
2 cups bean sprouts
2 stalks celery, chopped
1 tablespoon vegetable oil
1 pound frozen and reconstituted tofu -- crumbled
2 tablespoons soy sauce
oil for frying

Heat oil in a skillet or wok. Add celery, carrots, and mushrooms. Stir-fry 2-3 minutes. Add cabbage, sprouts, bamboo shoots, and onion to stir-fry. Cook an additional 1-2 minutes. Add soy sauce to pan, crumble tofu and add to pan. Cook until liquid evaporates. Cool filling to room temperature. Fill egg roll wrappers with about 2 tablespoons of filling each. Deep fry or pan fry until lightly browned.