500 grams ground beef cooked and drained
1 16 ounce package coleslaw mix
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
onion powder to taste
2 16 ounce packages refrigerated egg roll wrappers
1 tablespoon all purpose flour
vegetable oil for frying
In a bowl, combine the first six ingredients; mix well.
Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper.
Fold bottom corner over filling. Fold sides toward center over filling.
In a small bowl, combine flour and enough water to make a paste.
Moisten top corner with paste; roll up tightly to seal.
Repeat.
In an electric skillet, heat 1 inch of oil to 375 degrees.
Fry egg rolls for 3-5 minutes or until golden brown.
Yield 40 egg rolls.
