Egg Rolls

Egg Rolls
(recipes from allrecipes.com)

1 pound ground pork

1 teaspoon ground ginger

1 teaspoon garlic powder

1 quart peanut oil for frying

2 tablespoons all-purpose flour

2 tablespoons water

2 cups shredded cabbage

2 ounces shredded carrots

8 (7 inch square) egg roll wrappers (I'm not sure how they came up with this but I doubled it and used about 30!)

	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. (I used a castiron pot and deep friend them)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. (I only put a couple Tablespoons, thats all that would fit)
	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.

I wanted to freeze mine so I cooked them just a tad shy of "golden brown" so that when I pulled them out of the freezer I could either fry or bake to heat them up and finish browning)