INGREDIENTS
1 pound ground beef
2 cloves garlic, minced
1 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp ground ginger
2 cups shredded cabbage
1 small carrot, shredded
1 package (25 7-inch square) egg roll wrappers
2 tbsps flour
2 tbsps water
1 quart peanut or vegetable oil, for frying
your favorite Asian dipping sauce
INSTRUCTIONS
1. Cook the beef and garlic in the vegetable oil until the beef is no longer pink.  Stir in the soy sauce, sesame oil, and ground ginger.  Set aside to slightly cool.
2. In a large mixing bowl, combine the beef mixture with the shredded carrots and cabbage.  In a small bowl, make a paste out of the flour and water.
3. Lay out an egg roll wrapper with a corner pointed towards you.  Place 1/4 cup of the beef and vegetable mixture into the center of the wrapper. Brush the corner farthest from you with the flour paste.  Fold the corner closest to you up over the mixture.  Fold the left and right corners in towards the center, then tightly roll.  The flour paste will help seal the egg roll.  Repeat until all of the filling is used.  (I ended up with 13 egg rolls total.)
4. Fry the egg rolls in the peanut oil (just a few at a time) until they are golden brown.  Remove to a paper towel-lined plate.  Serve with your favorite Asian dipping sauce.
NOTES:
To save time you can use pre-shredded coleslaw mix in place of the cabbage and carrots!  And I think next time I’m adding mushrooms. YUM!