Heat 1 tablespoon of cooking oil in a pan.
Saute ginger and the ground pork. Cook until the pork turns light brown.
Add garlic powder, stir, and cook for a minute. Turn off heat and set aside.
In a large bowl, combine cabbage and carrots. Mix well and microwave for 5 minutes.
Combine cooked pork and cabbage mixture. Add soy sauce and mix.
Wrap the mixture using the egg roll wrappers. This is done by placing about a quarter cup of mixture on the middle of the wrapper. Fold the two corners and roll. Brush some beaten egg mixture on the last corner to seal the wrapper.
Heat 3 cups of cooking oil in a wok or a deep pan.
Deep fry the egg rolls in medium heat until the color turns golden brown.
Remove from the fryer and let excess oil drip.
Transfer to a serving plate. Serve with sweet and sour sauce.
Share and enjoy!