In a large bowl combine ground pork, ginger, garlic powder, and onion powder and mix thoroughly. In a medium skillet over medium heat, add pork mixture and cook until pork is cooked through and no longer pink. Remove from heat and set aside.

In a medium skillet over medium heat, saute coleslaw,water, soy sauce  and Chinese five spice until tender. Add the pork mixture and set aside.

In another large skillet, over medium high heat, heat oil to 375 degrees F.

In a small bowl, combine flour and 2 tablespoons water in a bowl until it forms a paste.

To assemble egg rolls, lay one egg roll wrapper with the corner pointed toward you. Place 1/3 cup of the cabbage mixture on egg roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Place on serving plate and top with sesame seeds if desired. Serve with soy sauce or sweet and sour sauce.