Preheat oven to 425.
To prepare egg rolls, combine celery and carrot in a food processor, and pulse 10 times or until finely chopped.
Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave on high 5 minutes; drain.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chopped onion, ginger, and garlic powder; sautÃ© 2 minutes. Add turkey or pork, cook 5 minutes. Remove from heat; stir in cabbage mixture, 1-1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
Place 1 egg roll wrapper at a time onto work surface. Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey mixture into center of wrapper. Fold lower corner of wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey mixture, and egg white.
Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425 for 18 minutes or until golden brown.