Egg Rolls

1 pound ground pork
1 t. ground ginger
1 t. garlic powder
1 qt. peanut oil
2 T. flour
1 T. peanut butter
2 T. water
2 c. shredded cabbage
2 oz. shredded carrots
8 (7 in square) egg roll wrappers

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in medium skiller, stirring, until pork is cooked through and is no longer pink.  Set aside. In another larger skillet, heat oil to about 375 degrees F or medium high heat.  While oil is heating, combine flour and water in bowl until they form a paste.  In a separate bowl combine the cabbage, carrot, peanut butter, and pork mixture.  Mix together. Lay out one egg roll wrapper, with a corner pointed towards you. Place about 1/4 c. to 1/3 c.  of mixture on egg roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll.  Brush a bit of flour paste to the final corner/seam.  Place egg roll in hot oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels while finish the remaining egg rolls.