Drain and rinse the sauerkraut. In large skillet, cook sausage with onion, celery, and carrots until sausage is no longer pink and vegetables are tender crisp. In large bowl, combine sausage and vegetable mixture, sauerkraut, soy sauce, sugar, and pepper; mix well. Place 1/4 cup filling in center of egg roll wrapper. Fold one corner over filling. Roll up making sure sides are tucked in as you roll. Moisten final corner with water and press edges to seal. In large saucepan or electric fry kettle, heat oil to 375º F. Deep fry several egg rolls for 3 to 4 minutes or until golden brown and crispy. Drain on paper towels. Makes 20 egg rolls.