Preheat the wok, then saute the onions and garlic until translucent.
Add the beef, soy sauce, and beef stock then cook until browned all the way through.
Add the carrots, peas, and celery, then cook until soft.
Stir through the cabbage and cook, stirring, until softened. Taste and adjust the flavor with additional soy sauce as needed.
Layout each spring roll wrapper individually. Place the filling in one corner of the wrapper and place a dab of water on the opposite corner. Fold the non-watered corner over the filling, then the two sides in, and roll into the traditional spring roll shape.
Preheat the oil to about 350 degrees F (180 degrees C). Add a few spring rolls at a time to the oil. If you add too many spring rolls, too much heat is taken out of the oil and it cools, making the spring roll absorb more oil and take longer to cook.
Place the cooked spring rolls on a paper towel to drain and rest. Serve with your favorite Asian dipping sauce.