1. In a large skillet, cook the ground pork over medium heat until browned. Drain any excess fat.
2. Add the shredded cabbage, carrots, and bean sprouts to the skillet. Cook until the vegetables are tender.
3. Stir in the soy sauce, garlic powder, and ground ginger. Cook for another 2 minutes.
4. Remove the mixture from heat and let it cool slightly.
5. Place about 2 tablespoons of the filling in the center of each egg roll wrapper. Fold the sides and roll tightly. Seal the edges with a bit of water.
6. Heat the vegetable oil in a frying pan over medium-high heat. Fry the egg rolls until golden brown and crispy, about 2-3 minutes per side.