Pre-heat oven to 400 degrees and line a baking sheet with tin foil sprayed with non-stick cooking spray.

Heat a deep pan over medium heat and add bacon slices. Cook until bacon is crispy and fat is rendered, about 3-4 minutes.

Remove bacon from pan with a slotted spoon and reserve on a plate lined with paper towel.

To the same pan, cook the ginger, garlic and scallions in the bacon grease for 60 seconds over medium-high heat.

Add cabbage, celery and salt to the pan. Saute until tender, stirring frequently, about 8-9 minutes.

Add bamboo shoots, soy sauce, sesame oil, shaoh sing, rice vinegar and cayenne. Cook for 2 additional minutes then remove mixture from the pan to cool.

To prepare the egg rolls, create a little assembly line by placing the beaten egg in a small bowl with a brush and the oil in a separate small bowl with a separate brush. Next, lay the egg roll wrappers out on a clean work surface with plenty of space.

To fill the egg rolls, you'll want the wrapper to be facing you in a diamond shape (not a straight square.) Using an ice cream scoop or a large spoon, add about 1/4 cup of the cabbage mixture into the center of the wrapper.

Next, brush all four edges of the wrapper with egg then bring the right and left corners together. Bring the bottom corner over the top of the mixture, tuck then roll until egg roll is formed. Place egg roll on the baking sheet, sealed side on the bottom.

Lightly brush the top of each egg roll with vegetable oil then bake for 20 minutes. To ensure even browning, flip the egg rolls once half-way through around the 10 minute mark.

Serve with sweet chili dipping sauce.