Line a baking sheet with parchment paper and set aside.

Get a small bowl and fill it with water. Set aside.

In a large skillet over medium heat, add the ground pork. Use a spatula to break up the meat as it cooks. Once there is no pink remaining, drain all the grease from the pan and return to the heat.

Add the soy sauce, sesame oil, ginger paste, garlic powder, salt, and pepper. Stir to combine and cook 1-2 minutes.

Add the cabbage, carrots, and both onions and stir. Cook for 4-5 minutes to soften the veggies, stirring every minute or so.

Remove from heat to a large bowl to not let it continue cooking.

Grab an egg roll wrapper and place on a clean work surface so a point of it is pointed towards you making it look like a diamond shape.

Scoop about ¼ cup of egg roll mixture onto the lower center closest to the point closest to you. Moisten a finger with water and lightly dab a bit of water on the bottom point. Take the bottom point and fold it up and over the filling.

Dab a bit of water on both side points and fold over into the middle of the folded egg roll, pressing slightly to get the points to stick.

Moisten the last point and roll the egg roll firmly until completely rolled.

Place on the prepared baking sheet and continue filling and rolling until you have no more filling left.

In a heavy-bottomed frying pan add oil so it’s about 1 ½ inches deep. Heat over medium-high heat until it reaches about 350 F. Try to keep the oil this temperature if possible.

Fry in batches of 3-4 egg rolls to help keep the temperature from dropping significantly. Fry each side for 60-90 seconds until the egg roll is golden brown.

Remove to a paper towel lined plate. If possible, let the oil come back to temperature before starting a new batch. Continue until all egg rolls have been fried.

Serve garnished with green onions and dip in your favorite egg roll dip.