Ingredients:1 pound ground pork
1 t ground ginger
1 t garlic powder
1 quart peanut oil for frying
2 T flour
2 T water
2 C shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 T sesame seeds
Directions:
Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and longer pink. Set aside.
In another large skillet, heat oil to about 375 degrees on 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 towar
d you. Place about 1.4 to 1/3 cup of the filling on the wrapper and fold the corner up over the mixture. Fol left and right corners toward the center and continue to roll it up. Bursh a bit of the flour paste on the final corner to help seal the egg roll.
Place the egg rolls into the heated oil, and fry, turning occasionally until golden brown. Remove fro oil and drain on paper towels or rack. Put on a serving plate and top with sesame seeds if desired.
From Allrecipes.com
