Using a lightly greased wok or large skillet, stir-fry cabbage, carrot, green onions, celery, ginger root, and garlic over medium to medium-high heat until cabbage is wilted, 2 to 3 minutes. Remove from heat; stir in soy sauce, chili paste, and five-spice powder. Add tofu, toss lightly, and cool.
Spoon 1/2 tablespoon filling on wonton wrapper, brush edges of wrapper with egg white. Fold wrapper in half and press edges to seal. Repeat with remaining filling, wrappers, and egg white. Add 6 or 8 wontons to large saucepan of boiling water, simmer, uncovered, until wontons rise to the surface, 2 to 3 minutes. Remove with slotted spoon and drain. Repeat with remaining wontons.
Add single layer of wontons to lightly greased wok or large skillet and cook over medium heat until browned on the bottom, 2 to 3 minutes. Spray tops of wontons lightly with cooking spray. Turn and cook until browned. Repeat with remaining wontons.