Makes approx. 20
2 pounds ground pork
2 tsp. ground ginger
2 tsp. garlic powder
2 quart vegetable oil for frying
4 T water
4 cups shredded cabbage
4 ounces shredded carrots
20 (7 inch square) egg roll wrappers
4 T sesame seeds (optional)
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.
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 water 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. Serve with Vinegar Dipping Sauce.
These can also be done in an air fryer. Spray the rolls with cooking spray and the inside of the fryer and cook at 390 degrees for 4 - 5 minutes. Turning 1/2 way in the cooking process. Be sure to not crowd your air fryer.