Instructions: Season pork with ginger and garlic powder; mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. In another large skillet heat oil to about 375 degrees F or medium high heat. While oil is heating, combine flour & water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots & reserved pork mixture. Mix all together. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot & pork mixture on egg roll paper; fold corner up over the mixture. Fold left & right corners toward the center; continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. Place egg rolls into heated oil; fry, turning occasionally, until golden brown. Remove from oil; drain on paper towels or rack. Put on serving plate; top with sesame seeds if desired.

Makes 4 servings

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