In a big pan, saute the broccoli, carrot, cabbage, celery, parsley, and minced garlic in olive oil. Add in the ginger, sesame oil, and honey and saute for another minute. Add in the precooked, shelled shrimp and toss; remove from the heat. Cool and toss in egg yolks.
Put 2 tablespoons of the vegetable and shrimp mixture onto an egg roll wrapper. Roll into an egg roll (check the directions at the back of the package on how to do this). Process the remaining mixture and wrappers until done.
Brush the rolls with butter and place on a lightly-buttered baking tray. Bake using the bottom heat function for 15 to 20 minutes.
Mix the dipping sauce ingredients together (adjust to your preference) until well-blended.