Egg Rolls

• 1 pound ground beef, cooked and drained
• 1 package (14 ounces) coleslaw mix
• 2 tablespoons soy sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• Onion powder to taste
• 40 egg roll wrappers
• 1 tablespoon all-purpose flour
• Vegetable oil for frying

• In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) 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 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown. Yield: 40 egg rolls.