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1
In a medium size skillet, add pork.
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2
Season with garlic powder, and ginger; mixing thoroughly.
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3
Cook pork until no longer pink; drain off fat and set aside on paper towels.
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4
In a deep fryer or large skillet, add oil.
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5
Heat oil to 375 degrees, or use medium-high heat with the skillet.
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6
While oil is heating, in a small bowl, combine flour and water until they form a paste.
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7
In a large bowl, combine cabbage, carrots, onion, green peppers and reserved pork; mix well.
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8
On a plate, lay out one egg roll skin with a corner pointed towards you.
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9
Place about 1/4 to 1/3 cup of the vegetable mixture on an egg roll paper, and fold corner up over the mixture.
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10
Fold left and right corners toward the center, and continue to roll.
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11
Brush abit of the flour paste around the final corner to help seal the egg roll.
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12
Repeat process, using up remaining ingredients.
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13
Place egg rolls into heated oil and fry, (turning occasionally) until golden brown.
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14
Remove from oil, and drain on paper towels.
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15
Serve with a sweet and sour sauce.
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16
Note: You may stir fry the vegetables slightly; before adding the cooked pork, and finishing the egg rolls.
