Cabbage Spring Rolls

Place a small amount of oil, garlic and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a dash of soy sauce and sauté for 1-2 minutes. Stir in celery and carrot and sauté for 1 minute. Stir in cabbage, cover and steam for 1 minute, until it begins to wilt. Remove cover and add a light seasoning of soy sauce. Saute for 2-3 minutes, until cabbage is quite limp. Stir in corn and a light seasoning of mirin and sauté until any liquid has been absorbed.
Lay egg roll wrapper on a dry work surface with one corner facing you. Spoon 2-3 tablespoons filling across the wrapper, close to you, but leaving the corner exposed so you can fold it over. Fold the two side corners and the corner closest to you over the filling. Roll, jellyroll style, forming a cylinder. Moisten the remaining corner and seal the roll. Lay, seam side down on a dry surface. Repeat process with remaining filling and dough.
Make the dipping sauce by combining all ingredients in a small saucepan and cooking over low heat, whisking, for 2-3 minutes. Adjust seasonings to taste and cook one minute more. Set aside to cool.
Brush a large skillet generously with oil and place over medium-high heat. Cook the spring rolls until golden and crispy, turning as needed to insure even browning.
To serve, slice spring rolls in half crosswise, on the diagonal. Arrange on a platter with dipping sauce on the side. Serve immediately.