Egg Rolls

500 g. ground pork

1 teaspoon ground ginger

1 teaspoon garlic powder

1/2 teaspoon salt

2 tablespoons all-purpose flour

2 tablespoons water

2 cups shredded cabbage

1/2 cup shredded carrots

12 egg roll wrappers

oil for frying

Season pork with ginger and garlic powder and mix thoroughly. Heat

mixture in a medium skillet, stirring, until pork is cooked through and

no longer pink. Toss in a bowl with the cabbage and carrots. 

Combine flour and water in a bowl until they form a paste. 

Lay out one egg roll skin with a corner pointed toward you. Place

about a 1/4 cup of the cabbage, carrot and pork mixture on egg roll

paper and roll.

Place egg rolls into heated oil and fry, turning occasionally, until

golden brown. Remove from oil and drain on paper towels or rack.