Ingredients:
1 pound ground pork or beef
1 teaspoon ground ginger, or more to taste
1 teaspoon garlic powder, or more to taste
2 cups shredded cabbage
2 ounces shredded carrots
2 tablespoons all-purpose flour
2 tablespoons water
1 quart peanut oil for frying, or as needed
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (Optional)
Instructions:
-Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined.
-Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.
-Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined.
-Mix four and water together in a small bowl until a paste forms.
-Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.
-While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling.
-Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
-Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
-Place egg rolls on a serving plate and sprinkle sesame seeds over top.
Enjoy!