Mix the pork thoroughly with ginger and garlic powder and heat it up in a skillet.
Keep stirring till the pork is cooked through and then keep aside.
Take another skillet, heat some oil in it and meanwhile make a paste by mixing flour and water.
Mix the cabbage, carrots and cooked pork in another bowl and mix well.
Place the egg roll wrappers on a work surface and placing the required amount of stuffing on them, fold the wrappers sealing the final wrap with flour paste.
Drop the rolls in hot oil and fry till golden brown.
Drain excess oil, sprinkle sesame seeds and serve hot.