Pork Egg Rolls

I made these egg rolls for my little (big) guys birthday to go along with Noodle Stir Fry and dipped them in The BEST Teriyaki Sauce Ever. They were a hit! My little (big) guy said they were Awesome! His buddy that was over said they were 10 times better than the ones they serve at the school. My little (big) guy said they were a million times better than the ones they serve at their school. His buddy agreed. I wouldn't know about the ones at their school, but these egg rolls are pretty darn good, if you ask me.

1 pound ground pork
1 1/2 teaspoon freshly grated ginger(ground ginger would work as well)
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
1/4 cup shredded carrots
2 tablespoons soy sauce
1 package egg roll wrappers
2 tablespoons 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. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots, soy sauce 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 (I brushed it along the entire edge except the bottom corner that folded up over the filling first. It sealed it a little better). 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.

Recipe from Allrecipes.