In a large mixing bowl, combine the ground pork, ground ginger, garlic powder, and onion powder. Mix until evenly combined. In a medium skillet over medium heat, cook the seasoned pork mixture, stirring occasionally, until fully cooked and no longer pink. Remove from heat and set aside.

In a clean skillet over medium heat, add the coleslaw mix, 2 tablespoons of water, soy sauce, and Chinese five spice. Sauté until the cabbage mixture becomes tender, about 5–6 minutes. Add the cooked pork to the skillet, stir to combine, and remove from heat. Let the filling cool slightly before assembling.

In a large, deep skillet or wok, heat the peanut oil over medium-high heat until it reaches 375°F (190°C). Maintain the temperature while assembling the egg rolls.

In a small bowl, combine the flour and 2 tablespoons of water to form a smooth paste. This will be used to seal the egg roll wrappers during assembly.

Lay one egg roll wrapper flat with a corner pointing toward you. Place approximately ⅓ cup of the pork and cabbage filling in the center. Fold the bottom corner over the filling, then fold in the left and right corners. Continue rolling tightly toward the top corner. Brush the final corner with a small amount of the flour paste to seal. Repeat with remaining wrappers and filling.

Carefully place the assembled egg rolls into the hot oil, a few at a time, turning occasionally to ensure even cooking. Fry for 3–4 minutes or until golden brown and crispy. Remove using a slotted spoon and drain on paper towels or a wire rack.

Transfer the egg rolls to a serving plate and sprinkle with sesame seeds, if desired. Serve warm with soy sauce, sweet and sour sauce, or dipping sauce of choice.