In a large bowl, combine the ground pork, ground ginger, garlic powder, and onion powder. Mix thoroughly until the seasonings are evenly distributed.

Heat a medium skillet over medium heat. Add the pork mixture and cook, stirring frequently, until the pork is fully cooked and no longer pink. Remove from heat and set aside.

In a separate medium skillet over medium heat, sauté the coleslaw mix with 2 tablespoons of water, soy sauce, and Chinese five spice until the cabbage becomes tender. Add the cooked pork mixture to the skillet and stir until fully combined. Remove from heat.

In a large, heavy skillet or deep pan, heat the peanut oil to 375°F (190°C).

In a small bowl, whisk together the all-purpose flour and 2 tablespoons of water to form a smooth paste.

To assemble the egg rolls, place one egg roll wrapper on a flat surface with one corner facing you. Spoon approximately ⅓ cup of the filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly toward the top corner and seal the edge with a small amount of the flour paste.

Carefully place the egg rolls into the hot oil, frying in batches if necessary. Fry, turning occasionally, until golden brown and crisp on all sides.

Remove the egg rolls from the oil and drain on paper towels or a wire rack. Garnish with sesame seeds if desired. Serve warm with soy sauce or sweet and sour sauce.