To prepare the wrappers: In a bowl, mix flour, salt, and water, and knead for 10 minutes, until a thick and homogeneous dough is obtained. Let the dough rest for 30 minutes, covered with a damp cloth. Then, on a lightly floured surface, roll out the dough to obtain a 1mm thick plate. Using a sharp knife, cut the dough into 8cm squares.Rinse the soy sprouts in a container of cold water, discarding the pods that rise to the surface. Then, drain and dry them with a towel. Cut the shrimp into small pieces. Finely chop the pork and celery. Slice the mushrooms into thin strips.Dilute the cornstarch in 2 tablespoons of cold water. Heat a pan over high heat for 30 seconds. Add 1 tablespoon of peanut oil and heat for 30 seconds, shaking the pan. Reduce the heat to medium, add the pork and cook for 3 minutes, until it loses its pink color. Add the wine, soy sauce, shrimp, sugar, and mushrooms. Cook for 1 minute, until the shrimp are pink. Then, set the pan’s contents aside on a plate. Add 2 tablespoons of oil to the same pan and heat for 30 seconds, shaking the pan. Reduce the heat to medium, cook the celery for 5 minutes. Add salt and soy sprouts. Cook for 1 minute, stirring. Add the contents of the plate and stir until all the ingredients are well mixed. Add the diluted cornstarch and stir until the liquid has thickened and all the ingredients are covered with a light glaze. Pour the pan’s contents into a container and let it cool to room temperature.To make each spring roll, prepare a 2.5cm diameter and 8cm long cylinder by rolling the filling between your fingers. Place the cylinder on a wrapper, at an angle. Fold the lower part of the wrapper over the filling and slide the tip under the filling, leaving the opposite tip uncovered. Fold the two small ends of the wrapper over the filling and press to seal. Brush the uncovered part with a little beaten egg, then roll the wrapper to form a small cylinder. Place the spring rolls on a plate, once made, and cover with a dry towel. If they have to wait more than 30 minutes before cooking, cover them with plastic wrap and refrigerate. Heat 1 liter of peanut oil in a deep fryer to 400°F. Fry 4 spring rolls at a time for 5 minutes, until they are golden brown. As you fry, drain the spring rolls on paper towels, then arrange them on a large preheated plate.