Wash and dry the fresh produce. Crack the eggs into a bowl; beat until smooth. Cut off and discard the mushroom stems; thinly slice the caps. Peel the carrots and cut into matchsticks. Thinly slice the celery on an angle. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves crosswise.

In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly crispy. Add the carrots and celery; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the garlic, ginger and white bottoms of the scallions to the pan of vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.

Add the eggs to the pan of vegetables and cook, stirring frequently, 30 seconds to 1 minute, or until just cooked through. Add the cabbage and soy sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the cabbage is slightly wilted. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Fill a small bowl with water. Heat the pan used to cook the vegetables on medium until hot. Working 1 pancake at a time, using your fingers or a brush, lightly moisten both sides of the pancakes with the water; add to the pan and heat 10 to 15 seconds per side, or until warm and pliable. Transfer to a plate and cover with a damp paper towel.

Transfer the warmed pancakes to a clean, dry work surface. Divide the finished vegetables between the pancakes; loosely fold the pancakes over the vegetables to create wraps. Divide between 2 plates. Garnish with the green tops of the scallions. Serve with the plum sauce on the side. Enjoy!