1 head cabbage, shredded
3 to 4 carrots, very thinly sliced
1/2 lb. ground beef
1/2 tsp. ground ginger
1 to 2 tsp. salt
2 to 3 tsp. sugar
3 tsp. black pepper
egg roll skins
Flour Paste

Flour Paste:

2 tbsp. flour
2 tbsp. water

Boil cabbage and carrots in a large pot; drain. Boil ground beef until well cooked. Drain and combine with cabbage and carrots. Add spices to the mixture. In a large skillet, stir-fry the mixture in 1 teaspoon of vegetable oil until slightly crispy. Drain and allow to cool. Lay out an egg roll skin with corner pointed toward you. Place about 1/4 to 1/3 cup mixture on egg roll skin and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Make a flour paste with flour and water. Brush a bit of the flour paste on the final corner to help seal the egg roll. Deep-fry in heated vegetable oil turning occasionally until golden brown. Remove from oil and drain well on paper towels.