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. Set aside.
In another large skillet heat oil to about 375
degrees F (190 degrees C) or medium high heat.
While oil is heating, combine flour and water in a
bowl until they form a paste. In a separate bowl
combine the cabbage, carrots and 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 and pork mixture on egg roll paper
and fold corner up over the mixture. Fold left and
right corners toward the center and 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 and fry, turning
occasionally, until golden brown. Remove from oil
and drain on paper towels or rack. Put on serving
plate and top with sesame seeds if desired.
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